Squash-Leaf Canapes

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.

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

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.