1 butternut squash
1 cup shitake mushroom tops
1 clove garlic, minced
1 tsp soy sauce
1 tart apple
salt and pepper
1.I love how butternut squash has 2 parts, the top is shaped like a zucchini and is solid flesh. the bottom is round and is hollow, filled with seeds. This recipe uses both those parts. Try to find a squash with a skinny top so that when you slice it, it is a good appetizer size. To prepare, cut he top and bottom off the squash. Cut the squash in half separating the skinny part from the round part. Peel the skinny part and slice into 1/4inch thick coins. Cut the round part in half and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Bake the top coins in a 350 oven for about 15 minutes, until it starts to brown. Bake the bottom part for 30-40 minutes until soft.
2.slice shitake mushrooms tops, sauté in a little oil with garlic, add soy sauce and remove from heat.
3. Scoop the squash out of the bottom half of the squash, puree in a food processor until very smooth. Season to taste with salt and pepper
4. slice apple into little matchsticks, toss with lemon.
5. To assemble, drop a teaspoon of warm squash puree onto each squash round. top with shitake mushrooms, garnish with apple matchsticks. This dish tastes like early autumn. Depending on how big the squash is, you should get around 12 canapes. You will probably have leftover puree which you can use for a veggie side dish or as the base of a soup.