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.

194091

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

Choose to eat safely!

Click here to learn more.

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.