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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.
Ingredient list
- 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
Nutrition factsNutrition information
Recipe Tips
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.
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