Cheesy Butternut StackCheesy Butternut Stack

Cheesy Butternut Stack is a gluten free, dairy free, paleolithic, and primal main course. One portion of this dish contains about 51g of protein, 15g of fat, and a total of 361 calories. For $1.89 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 1. 389 people were glad they tried this recipe. If you have olive oil, babybel round, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Green Lite Bites. With a spoonacular score of 99%, this dish is great. Eggplant Caprese Stack Appetizers, Ginger Ice Cream Cookie Stack, and Tomato Stack Salad are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat the broiler on High.

2. 02

   Cut the butternut squash in slices. You want it thin but not too thin that it falls apart, and thick but not too thick it won’t cook up fast. About 1/4 inch worked perfectly.Line a cookie sheet with aluminum foil.

3. 03

   Drizzle the oil over the squash rounds and rub in.

4. 04

   Sprinkle both sides with salt and rosemary,

5. 05

   Place under the broiler on the top most rack and cook for about 4-5 minutes a side until the edges start to burn and the squash softens. Note: keep an eye on them, they cook fast!While the squash is cooking, cut the Mini Babybel..…into 3 round slices.Pull the squash out of the oven. Turn off the broiler.Stack!Squash, cheese, squash, cheese, squash, cheese, squash.

6. 06

   Place back on the cookie sheet and in the warm over for about 2 minutes.No need to turn it on. There will be enough heat leftover to melt the cheese.Just look at it for a minute. So pretty, no?And fun!And Cheesy!!:)