Laura's Vegan Table


  • 1 butternut squash, peeled and sliced into 1/8" thick rounds
  • olive oil
  • sea salt
  • a few slices of pumpernickel bread (or bread of choice)
  • vegan feta or other soft or spreadable vegan cheese

These are as tasty as they are pretty. Fun to serve, and eat, these are very festive appetizers for Autumn. You’ll just need some small leaf shaped cookie cutters (or other small shaped cookie cutters).


Preheat the oven to 425F. With the cookie cutters, cut out as many shapes in the butternut squash as you think you’ll need for each appetizer. Arrange on a parchment lined cookie sheet and drizzle with the olive oil. Sprinkle with sea salt and roast until slightly browned, about 20 minutes or so, and set aside. Lower the heat to 350F and place the bread slices on a cookie sheet and toast for a few minutes. Remove from the oven and cut into small squares. Top each square with a small dollop of the cheese, then place a leaf on top of each one.