Roasted Butternut Squash Endive Appetizer
Roasted Butternut Squash Endive Appetizer is a gluten-free fall and holiday appetizer made with a soft cheese, and a drizzle of balsamic glaze!
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.
Roasted Butternut Squash Endive Appetizer
This Roasted Butternut Squash Endive Appetizer is perfect for fall and November, and great to bring to a party! You may also love this popular Roasted Butternut Arugula Crostini recipe or this savory Panna Cotta Basil Appetizer Recipe.
The butternut doesn’t have to be hot, it can be cool, and even made ahead of time.
How to roast butternut squash
- 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.
You can also follow my friend Sommer’s Roasted Butternut Squash recipe.
Cooking with rosemary
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.
So a sprinkle on an appetizer is alright by me :)
It’s fun to have an appetizer party, too, where everyone brings an appetizer for dinner.
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!
Here’s the theme: We have food to share, let’s sit around and enjoy it.
Give thanks, with no other expectations.
ENJOY!
Get the Recipe:
Roasted Butternut Squash Endive Appetizer
Ingredients
- 12 oz butternut squash, cut into small pieces (about 2 1/2 cups)
- Olive oil
- Salt
- 3 endive, leaves removed
- Balsamic glaze
- Fresh rosemary, finely chopped
- 2-3 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!
More butternut recipes: Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage [Kalyn’s Kitchen], and Creamy Butternut Squash Soup [RE].
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!