Ingredients:
For the leftovers
- 1 large Butternut squash Cit and roasted
- 4 large Carrots Wedged and roasted
- 1 large Sweet Potato Cut and roasted
For the dressing
- 2 tbs Maple syrup
- 2 tbs Balsamic vinegar
- 4 tbs Olive oil
For the Whipped boursin
- 1 puck Boursin I used Truffle and Black Pepper
- 1/4 cup Heavy Cream
For the granola
- 1 cup Oats
- 2 t bs Maple Syrup
- 1 tbs Olive oil
- 1 tbs Salt
- 1 tbs Hemp seeds
- 1 tbs Sunflower seeds
- 1 tsp Black pepper
Instructions:
- Into a blender blend Boursin puck and ΒΌ cup cream until smooth.
- In a bowl or jar mix together maple syrup, balsamic vinegar, and olive oil.
- In a bowl mix together oats, maple syrup, olive oil, salt, hemp seeds, and pepper. Toss into a pan over medium heat and toast for 5-8 minutes. Once done cooking, pour onto a baking sheet and allow to cool.
- Onto a plate smear the Boursin whip, followed by the left over roasted veggies, top with granola, and balsamic vinaigrette.