Squash Leaf Canapes Recipe

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 

Preparation

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.

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