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.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition 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 |