New This Month

Squash-Leaf Canapes

45

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

Source: Martha Stewart Living, October 2004

Ingredients

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

Directions

  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.

Reviews Add a comment

  • pezgirl509
    11 NOV, 2011
    Not only did folks like the flavor of these, they commented on how beautifully festive they are. Another great appetizer that also enhances the look of your Halloween/Fall buffet!
    Reply
  • Suzie the Foodie
    22 SEP, 2011
    These were so easy to make, did not take a lot of time and ended up being just as stunning as the magazine's which I was thrilled about. Just using the leaves would make a great garnish for an autumn soup. Love getting to use my cookie cutters for more than just cookies!
    Reply
  • MarlaMeridith
    19 NOV, 2010
    This appetizer is not only genius
    Reply