Nutrition Notes

The butternut squash teams up with the TRISCUIT Crackers to provide a good source of fiber in these deliciously crisp low-sodium topped crackers.

Recipe Tips

How to Bake the Butternut SquashHeat oven to 400°F. Cut squash in half; remove and discard seeds. Brush cut sides of squash halves evenly with 2 tsp. olive oil. Place, cut sides up, on foil-covered baking sheet. Bake 45 min. to 1 hour or until squash is tender.

How to Blanch the BroccoliniBring 3 cups water to boil in saucepan on medium-high heat. Add 1 tsp. kosher salt and broccolini; cook 1 to 2 min. or until broccolini is crisp-tender. Drain; immediately place broccolini in bowl of ice water to stop the cooking process.


Calories 150
% Daily Value*
Total Fat 7g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 0mg
Sodium 140mg
Total Carbohydrate 20g
Dietary Fiber 4g
Total Sugars 1g
     Includes 0g Added Sugars
Protein 3g
Vitamin A 8% DV
Vitamin C 6% DV
Calcium 2% DV
Iron 8% DV
Potassium 4% DV
Vitamin D 0% DV

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