New This Month

Squash-Leaf Canapes


Your guests can savor the colors and flavor of fall with these appetizers.

Source: Martha Stewart Living, October 2004


  • 1 large butternut squash
  • Small squares of a dense brown bread, such as pumpernickel
  • Goat cheese
  • Butter, for cooking squash
  • Salt, for sprinkling squash


  1. Cut a large butternut squash horizontally below the neck; reserve bulb for another use. Cut squash into 1/8-inch-thick slices. Use leaf-shaped cookie cutters to cut out.

  2. Cook squash leaves in butter over medium heat until brown, 2 minutes on each side. Transfer to paper towels to drain; sprinkle with salt.

  3. Toast small squares of a dense brown bread, such as pumpernickel. Top each with a small dollop of goat cheese and cover with one of the leaves.

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