Butternut Endive Appetizer
This Butternut Endive Appetizer are bites of endive cups filled with roasted butternut squash, soft cheese, with a drizzle of balsamic glaze.
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
Reposted from October 2018.
Nutrition Facts
Calories: 103kcal, Carbohydrates: 14g, Protein: 4g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.01g, Cholesterol: 10mg, Sodium: 110mg, Potassium: 906mg, Fiber: 8g, Sugar: 2g, Vitamin A: 11001IU, Vitamin C: 27mg, Calcium: 151mg, Iron: 2mg