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

Martha Stewart Living, October 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (3)

45 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
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!
Rating: 5 stars
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!
Rating: Unrated
This appetizer is not only genius