Ingredients

The following ingredients have 7 Servings
  • 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

Instruction

  • 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!