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.

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Nutrition Information

Nutrition per serving:

  • Calories

    150

  • Total Fat

    7g

  •    Saturated Fat

    0.5g

  • Cholesterol

    0mg

  • Sodium

    140mg

  • Total Carbohydrate

    20g

  •    Dietary Fiber

    4g

  •    Total Sugars

    1g

  •       Includes Added Sugars

    0g

  • Protein

    3g

  • 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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