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Butternut Squash, Pecan & Spicy Broccolini Toppers

Butternut Squash, Pecan & Spicy Broccolini Toppers

Fall flavors abound in these sophisticated appetizer bites. Your guests will love the combination of butternut squash, broccolini, pecans with a balsamic glaze.

Prep time15 min
Total time15min
ServingsMakes 5 servings, 5 topped crackers each.
  • 2 tsp. olive oil
  • ½ cup coarsely chopped blanched broccolini
  • 1 clove garlic, minced
  • ¼ tsp. crushed red pepper
  • ⅓ 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.
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 Squash
    Heat 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 Broccolini
    Bring 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

Nutrition Per Serving

 % 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 A8 %DV
Vitamin C6 %DV
Calcium2 %DV
Iron8 %DV
Potassium4 %DV
Vitamin D0 %DV

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