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Cinnamon Spiced Butternut Squash and Ricotta Topper

These roasted vegetable appetizer bites will be a sophisticated addition to your party spread. Roasted butternut squash tops ricotta cheese on TRISCUIT Crackers.

Prep time

10 min

Total time

45 min

Servings

Makes 6 servings, 4 topped crackers each.

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    Ingredients
    • 1 cup chopped butternut squash (1/2 inch cubes)
    • 1 tsp. olive oil
    • 24 TRISCUIT Crackers
    • 1/2 cup part-skim ricotta cheese
    • 24 small arugula leaves (about 1/2 cup)
    • 1/4 tsp. ground cinnamon
Preparation
  • Heat oven to 425°F.
  • Toss squash with oil; spread onto rimmed baking sheet.
  • Bake 20 to 25 min. or until tender; cool slightly.
  • Top crackers with ricotta, squash and arugula; sprinkle lightly with cinnamon.

Nutrition Notes

In addition to being rich in vitamin A from the butternut squash, these delicious vegetarian appetizers are also a good source of fiber from the TRISCUIT Crackers.

Recipe Tips

SubstitutePrepare using acorn squash.

Make it EasyButternut squash can be purchased pre-cut from the produce section of your local market.  Just use 1 cup and be sure to cut it into smaller 1/2-inch cubes, if necessary, so it roasts quickly and is small enough to use as a topper for the crisp crackers.

424108
Amount per serving Calories 120
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 130mg
Carbohydrate 17g
Dietary Fiber 3g
Total Sugars <1g
Added Sugars 0g
Protein 5g
Vitamin A 15% DV
Vitamin C 2% DV
Vitamin D 0% DV
Calcium 6% DV
Iron 6% DV
Potassium 4% DV

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