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!