ROASTED BUTTERNUT SQUASH
AND RADICCHIO WITH HERB-
ENCRUSTED BOURSIN
®
CHEESEWith its velvety texture and satisfying taste, Boursin Cheese elevates
any party from ordinary to wow-worthy. Impress your guests with
this autumn-inspired side dish that combines rustic fall fl avors with
the rich indulgence of Boursin Garlic & Fine Herbs Cheese.
TOTAL TIME 1 HR 5 MIN. SERVES 6-8
2 tbsp chopped chives
2 tbsp chopped parsley leaves
2 , 5. 2 - oz boxes of Boursin
Garlic & Fine Herbs Cheese
1 cup raw walnuts
1.5 lb butternut squash, peeled
and cut into half-circle slices
3 tbsp +^1 ⁄ 3 cup olive oil, divided(^1) ⁄ 2 tsp kosher salt, divided
(^1) ⁄ 2 tsp black pepper, divided
(^1) ⁄ 4 cup Sherry vinegar
2 tsp Dijon mustard
(^1) ⁄ 2 tsp honey
(^1) ⁄ 2 cup olive oil
1 medium head of radicchio,
torn into large leaves
- Preheat oven to 350°F. Bake walnuts in a
single layer on a baking sheet for 8 minutes. - Combine chopped chives and parsley and
spread in a thin layer on a plate. Unwrap two
pucks of Boursin Cheese and cut each in
half. Place the cut pieces of Boursin Cheese
on top of the herb mixture, then turn to coat
both fl at sides. - Turn oven up to 425°F. Place butternut
squash on a large baking sheet. Drizzle with
3 tbsp olive oil and season with 1/2 tsp salt
and 1/4 tsp black pepper. Bake for 16-18
minutes, until just softened. Let rest about
10 minutes. - In a large bowl, whisk together the vinegar,
mustard, honey, 1 tsp salt and 1/4 tsp black
pepper. While whisking, drizzle in the olive
oil. Transfer 1/4 cup of dressing to a small
bowl and set aside. Add radicchio leaves to
remaining dressing and mix well. - To serve, spread half of radicchio on a serving
platter. Place half of squash and walnuts over
top. Repeat layers. Crumble herbed Boursin
Cheese rounds evenly over entire dish and
drizzle with remaining dressing.
INGREDIENTS:
INSTRUCTIONS: