Butternut Squash–Prosciutto Canapés

Turkey Tea Sandwiches with Cranberry-Sage Aïoli

A marvelous marriage of sweet roasted butternut squash and savory prosciutto, these tiny morsels are so good that most guests will find it quite difficult to limit themselves to just one canapé. Butternut Squash–Prosciutto Canapés pictured with Turkey Tea Sandwiches with Cranberry-Sage Aïoli.

Butternut Squash–Prosciutto Canapés
Serves: 36
  • 1¾ cups (½-inch) diced peeled butternut squash (approximately ½ medium squash)
  • 1 tablespoon olive oil
  • 1 tablespoon light brown sugar
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ¾ teaspoon apple cider vinegar
  • 1 (3-ounce) package thinly sliced prosciutto
  • 1 (5.2-ounce) package shallot and chive cheese*
  • 36 petite toasts
  • Garnish: baby arugula
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. In a medium bowl, toss together diced squash, oil, brown sugar, salt, and pepper. Spread squash mixture in an even layer on prepared baking sheet.
  3. Roast squash until tender and edges begin to brown, 10 to 15 minutes. Transfer squash mixture to a heatproof bowl. Drizzle with apple cider vinegar, tossing to coat. Let mixture cool completely.
  4. Using a sharp knife, cut prosciutto into 1-inch strips.
  5. Spread a thin even layer of shallot and chive cheese onto toasts. Arrange a prosciutto strip in a loose bowl shape atop cheese layer on each toast. Place 3 pieces of roasted squash in center of each prosciutto bowl.
  6. Garnish with baby arugula, if desired. Serve within 2 hours.
*We use Boursin.

Make-Ahead Tip: Squash can be roasted a day or two in advance, cooled, placed in an airtight container, and refrigerated. Let come to room temperature before using.