Butternut Squash, Pecan & Spicy Broccolini Toppers

6  Ratings
  • 15 min prep
  • 15 min total
  • Makes 5 servings, 5 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
  • 1/3 cup warm mashed baked butternut squash
  • 25 TRISCUIT Crackers
  • 2 tsp. balsamic glaze
  • 2 Tbsp. toasted chopped pecans


  • Heat  oil in small skillet on medium heat. Add broccolini, garlic and crushed pepper; 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 5 servings, 5 topped crackers each.
  • Well-being Choice
  • Low Saturated Fat
  • Low Sodium
  • Fiber Source

Carb Choices


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.

Nutrition per serving:

    • Calories 150 
    • Total fat 7 g
    • Saturated fat 0.5 g
    • Cholesterol 0 mg
    • Sodium 140 mg
    • Carbohydrate 20 g
    • Dietary fiber 4 g
    • Total sugars 1 g
    •     Includes added sugars 0 g
    • Protein 3 g
    • Vitamin A 8 %DV
    • Vitamin C 6 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 8 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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