These hors d'oeuvres are thin slices of buttered bread filled with butternut squash, seasoned with sage and nutmeg.

Martha Stewart Living, October 1993


Recipe Summary

Makes 4 dozen


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, heat 1 tablespoon oil; add shallots and cook until transparent, 1 to 2 minutes.

  • Add squash, nutmeg, salt, peppers, and water and simmer over medium heat for 30 minutes. Stir occasionally. Keep warm.

  • Heat oven to 400 degrees. Cut crusts from bread and flatten slices with a rolling pin. Cut two 2-inch squares from each slice.

  • Brush both sides of squares lightly with melted butter and fit into muffin tins. Bake 15 minutes, or until crisp. Let cool in tins.

  • Heat about 1/4 inch of oil in a small frying pan. When a sage leaf sizzles when dipped in, fry leaves in batches until crisp but still green, 1 to 2 minutes.

  • To serve, place a spoonful of the hot butternut-squash filling in each croustade and garnish with a sage leaf.

Cook's Notes

You will need mini-muffin tins to make the croustades.