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 time10 min
Total time45min
ServingsMakes 6 servings, 4 topped crackers each.
Ingredients
- 1 cup chopped butternut squash (1/2 inch cubes)
- 1 tsp. olive oil
- 24 TRISCUIT Crackers
- ½ cup part-skim ricotta cheese
- 24 small arugula leaves (about 1/2 cup)
- ¼ 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
- Substitute
Prepare using acorn squash. - Make it Easy
Butternut 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.
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Nutrition InformationNutrition 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 |
