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Roasted Butternut Squash Endive Appetizer
Servings:
6
-8
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Appetizer
Cuisine:
American
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!