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Cinnamon Spiced Butternut Squash and Ricotta Topper

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A15 %DV
Vitamin C2 %DV
Vitamin D0 %DV
Calcium6 %DV
Iron6 %DV
Potassium4 %DV

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