Butternut Squash, Pecan & Spicy Broccolini Toppers

4  Ratings
  • 15 min prep
  • 15 min total
  • Makes 12 servings, 2 topped crackers each.

Butternut Squash, Pecan & Spicy Broccolini Toppers Recipe


  • 2 tsp. olive oil
  • 1/2 cup coarsely chopped blanched broccolini
  • 1 clove garlic, minced
  • 1/4 tsp. crushed red pepper
  • 1/8 tsp. kosher salt
  • 1/4 cup mashed baked butternut squash, warmed
  • 24 TRISCUIT Crackers
  • 1 tsp. balsamic glaze
  • 2 Tbsp. toasted chopped pecans


  • Heat  oil in small skillet on medium heat. Add broccolini, garlic, crushed pepper and salt; stir.
  • Cook  2 min. or until heated through, stirring frequently.
  • Spread  squash onto crackers; top with broccolini, balsamic glaze and nuts.

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.


Nutrition Information

Makes 12 servings, 2 topped crackers each.
  • Cholesterol Free
  • Generally Nutritious
  • Saturated Fat Free
  • Vitamin C Source
  • Good source of vitamin A or C
  • Vitamin A Source

Carb Choices


Nutrition Notes

The butternut squash provides vitamin A in these deliciously crunchy topped crackers.

Nutrition per serving:

    • Calories 60 
    • Total fat 3 g
    • Saturated fat 0 g
    • Cholesterol 0 mg
    • Sodium 80 mg
    • Carbohydrate 8 g
    • Dietary fiber 1 g
    • Total sugars 0 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 10 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 0 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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