Butternut Squash Canapes


  • crackers (I used Breton gluten free crackers)
  • butternut squash
  • goat cheese
  • Marcona almonds
  • hot (spicey) honey
  • bacon
  • fresh thyme
  • salt


Slice thin rounds from the smaller end of the butternut squash. No need to peel the skin off, it’s edible! On an oiled and foiled baking sheet, place them evenly and sprinkle with salt. Bake at 350 for 20-30 minutes, flipping once. The timing will heavily depend on how thin or thick the slices are. You want them to be fork tender.

I did this step the night before a party and just popped them in the fridge overnight on the baking sheet. Either way, let them cool completely and then press with paper towels to remove residual moisture.

Cover your serving platter with crackers, then add a round of butternut squash on top of each. Spoon on a pinch of goat cheese, add a Marcona almond (a walnut or pecan would be delicious too), and a sprinkle of bacon. Top with a drizzle of hot honey, a tiny pinch of flaky salt, and fresh thyme.

**Serves however many you want to make! These are so simple and destined to impress at any holiday party.

Wine Pairing Suggestion

Veuve Clicquot Yellow Label Brut

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