These appetizers are a perfect blend of sweet and savory. They are like a little bite of Fall. They take a little time to prepare, but are well worth the effort. I made them for our glaze naming party, and look forward to trying them again. Next time I think I’ll add a drizzle of balsamic glaze….
- 1 large butternut squash
- Small squares of pumpernickel bread
- Goat cheese
- Butter and brown sugar, for cooking squash
- Cinnamon and Nutmeg
Cut a large butternut squash horizontally below the neck; reserve bulb for another use (like squash soup). Cut squash into 1/8-inch-thick slices. Bake the slices @ 350 until softened. Use leaf-shaped (or another fun shape) cookie cutters to cut out.
Next I cooked the squash leaves in butter and brown sugar over medium heat in my tagine until they were brown.
In the same pot I spread the little pieces of bread to toast them.
Finally I topped each with a small dollop of goat cheese and covered with one of the leaves, and sprinkled a little cinnamon and nutmeg on each.