Apples, layered with butternut squash, grace these pretty canapés in two iterations—as baked slices and in a made-from-scratch compote—atop toasted rye bread spread with creamy ricotta cheese. Pictured with our Bacon, Apple & Brie Pastries and Turkey Toast Points.
Roasted Winter Squash & Apple Canapés
Serves: 12
Ingredients
- 1⁄2 cup chopped Honeycrisp apple
- 1⁄2 cup apple cider
- 4 teaspoons packed light brown sugar
- 1 1⁄8 teaspoons fine sea salt, divided
- 1⁄2 teaspoon fresh lemon juice
- 1⁄4 tablespoon dried rubbed sage
- 12 slices Granny Smith apple, 1⁄8-inch thick, at least 2 inches around*
- 12 slices butternut squash tops, 1⁄8-inch thick, at least 2 inches around
- 2 tablespoons plus 1 1⁄4 teaspoons olive oil, divided
- 4 slices rye bread, frozen
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup whole milk ricotta cheese
- Garnish: fresh chives
Instructions
- In the work bowl of a food processor, pulse together Honeycrisp apple, cider, brown sugar, and 1⁄8 teaspoon salt until coarsely puréed, scraping down sides of bowl as needed.
- Transfer apple mixture to small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low. Cook, stirring occasionally, until apple compote mixture is dry and no liquid remains, 20 to 25 minutes. Stir in lemon juice and sage. Let cool.
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- Arrange Granny Smith apple slices in a single layer on a prepared baking sheet.
- Bake until apple slices are tender and tops are dry, 8 to 10 minutes, being careful not to overbake. Let cool on baking sheet.
- Arrange butternut squash slices in a single layer on remaining prepared baking sheet. Brush squash slices with 1 1⁄4 teaspoons olive oil. Sprinkle with pepper and remaining 1 teaspoon salt.
- Bake until squash slices are soft and tops are slightly golden brown, 12 to 15 minutes. Let cool on baking sheet.
- Using a 1 7⁄8-inch round cutter, cut 3 rounds from each frozen bread slice, being careful to avoid crusts. Arrange bread rounds in a single layer on a rimmed baking sheet. Drizzle 1⁄8 teaspoon olive oil onto one side of each bread round. Turn bread rounds over and repeat drizzling with 1⁄8 teaspoon olive oil per bread round.
- Bake until bread is crunchy and golden brown, 5 to 7 minutes. Let cool completely.
- Just before serving, spread 1 teaspoon ricotta cheese onto each bread round.
- Using the same 1 7⁄8-inch round cutter, cut a round from each apple slice and each squash slice. Top ricotta layer of each bread round with an apple round and a squash round. Dollop 1 teaspoon apple compote onto squash layer of each canapé.
- Garnish with chives, if desired. Serve immediately.
Notes
*We used a mandoline and cut vertical slices from opposite rounded sides of the apple, stopping short of the core when slicing.
Make-Ahead Tips: Apple compote can be prepared 2 days in advance, stored in an airtight container, and refrigerated. Let come to room temperature before using. Bread rounds can be cut out a day in advance and stored in an airtight container or bag. Once toasted, use bread within 2 hours. Apple slices and squash slices can be baked a day in advance, cut into rounds, and refrigerated. Let come to room temperature before using.
Make-Ahead Tips: Apple compote can be prepared 2 days in advance, stored in an airtight container, and refrigerated. Let come to room temperature before using. Bread rounds can be cut out a day in advance and stored in an airtight container or bag. Once toasted, use bread within 2 hours. Apple slices and squash slices can be baked a day in advance, cut into rounds, and refrigerated. Let come to room temperature before using.
