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Roasted Butternut Squash Endive Appetizer

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, butternut squash endive
Servings: 6 -8


  • 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


  • 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!