These Butternut Squash Rounds with Brie and Walnuts Are the Perfect Fall Appetizer

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Melt 3 tablespoons butter with 8 sage leaves in a small skillet over medium heat. Cook, swirling the pan occasionally, until the sage is crisp and the butter is fragrant and golden brown, about 3 minutes. Using a slotted spoon, transfer the sage to a plate. Remove the butter from heat.

Trim stem end of squash; cut at the base of the neck to yield a 5- to 6-inch piece. Peel the neck and cut into 8 (¾-inch-thick) rounds (reserve the remaining squash for another use). Place the squash rounds in a large bowl. Add ¾ teaspoon salt, ½ teaspoon pepper and 2 tablespoons of the browned butter; toss until evenly coated. Arrange in a single layer on the prepared baking sheet.

Bake until the squash rounds start to brown, 10 to 15 minutes. Top each round with 1 piece of Brie. Continue baking until the squash is tender and the cheese is melted and starting to crisp around the edges, about 10 minutes more.

Meanwhile, whisk 2 tablespoons honey and 1 teaspoon vinegar into the remaining 1 tablespoon browned butter. Carefully transfer the squash rounds to a serving platter, keeping the crispy cheese edges intact. Drizzle with the honey mixture. Top each round with 1 crisp sage leaf; sprinkle the rounds with 3 tablespoons walnuts.