Butternut Endive Appetizer
Butternut Endive Appetizer are little bites of endive cups filled with roasted butternut squash on top of a soft cheese. It’s a delightful gluten-free fall and holiday appetizer served with a delicious drizzle of balsamic glaze and fresh rosemary on top!
Oh, I love a good fall time appetizer! The simplest things remind us of our blessings–like friends around the table, a big pot of soup, and even sitting next to a fire and enjoying a yummy appetizer. These Butternut Endive bites are the ultimate autumn appetizer! Every bite is delicious and I keep this recipe ready at all times when I know we have gluten-free guests coming over.
Butternut Endive Appetizer
The butternut is roasted, and then served warm on top of the soft cheese and drizzled with a little balsamic glaze. These little endive cups are perfect for fall and November, and great to bring to a party!
Read more: Butternut Endive Appetizer
Have you thought about hosting an appetizer party? Warm and welcoming, the host provides the drinks, and everyone brings their favorite bite. No fussy or formal setting, just sit around the table and dig in!
Why I love this recipe
- It’s fun to have an appetizer party, where everyone brings an appetizer for dinner. This recipe is a great gluten-free app!
- You can roast the butternut ahead of time.
- They only take a few minutes to assemble, and serve!
- Serve on a platter or serve on the big board.
Gather these ingredients
- Butternut squash (you can buy it whole and roast yourself, or buy it already cut in small pieces)
- Olive Oil
- Salt
- Endive – you can use either green or red or both
- Balsamic glaze
- Fresh rosemary
- Boursin cheese (Garlic & Fine Herbs Gournay Cheese – or any flavor)
How to a make Butternut Endive Appetizer
- Preheat oven to 450 degrees.
- Drizzle butternut squash with olive oil; lightly salt.
- Arrange squash on a baking sheet (I line with parchment paper for easy clean up).
- Roast until squash is tender and lightly browned, about 20 minutes.
- Remove the endive leaves from the bulb; lay on a plate.
- Spread about 1 tsp. of Boursin on the leaves.
- Place 3-4 small pieces of roasted butternut on the leaves.
- Arrange on a platter.
- Drizzle with balsamic glaze.
- Sprinkle with finely chopped rosemary.
- Serve!
Tips and substitutions:
- The butternut doesn’t have to be hot, it can be cool, and even made ahead of time. But it is quite delish when it’s warm and sort of melts the cheese a bit.
- I love to cook with rosemary this time of year. It’s the herb of friendship, a fragrant, evergreen scent that is so delicious, with so many health benefits, too. They say rosemary boosts the memory and immunity, it improves your mood, and it relieves pain.
- But you can also swap out the rosemary for fresh thyme – also very tasty.
- In place of butternut, you can use fresh pears (Pear and Cranberry Bites).
- If you don’t have balsamic glaze you can use balsamic vinegar, but it will be more tart (and less sweet). We love Delallo brand of balsamic glaze, but any brand works.
Serving
This endive dish is great served on any big board, but also to set out of plate and fill it up. There are so many endive options. We also love this served with this soup, these muffins, and this cider! A wonderful fall menu.
More endive recipes you may want to try while you are here:
Get the Recipe:
Butternut Endive Appetizer
Ingredients
- 12 oz butternut squash, cut into small pieces (about 2 ½ cups)
- Olive oil
- Salt
- 3 endive, leaves removed
- Balsamic glaze
- Fresh rosemary, finely chopped
- 2 ounces Boursin Garlic & Fine Herbs Gournay Cheese
Instructions
- Preheat oven to 450 degrees.
- Place the butternut squash on a small cookie sheet, lined with parchment paper.
- Drizzle with olive oil; salt.
- Bake in the oven for 20 minutes, until squash is tender.
- Remove the endive leaves from the bulb; lay on a plate. Spread about 1 tsp. of Boursin on the leaves.
- Place 3-4 small pieces of roasted butternut on the leaves.
- Arrange on a platter; drizzle with balsamic glaze.
- Sprinkle with finely chopped rosemary and serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Is this served cold or does the butternut squash need to be warm?
Cold! You can make the butternut up ahead of time and then add to the endive when preparing the appetizer.
What is the recipe for the balsamic glaze? I didn’t see it in the recipe.
I bought Delallo’s brand of Balsamic Glaze, but Trader Joe’s carries it, too.
Looks delicious! Great recipe for gluten free diets! Must try it!