Name: Crackers with Squash and Apple
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 1 cup (140 g) butternut squash, cut into small dice; 1 cup (130 g) Cortland apple, cut into small dice; 3 tbsp (45 ml) water; 2 tbsp (30 ml) lemon juice; 2 tbsp (30 ml) maple syrup; ½ tsp ground cumin; 12 olive oil and rosemary Melba Toast crackers; 2 tbsp (30 ml) almond butter; 12 thin half-moon slices Cortland apple; 1 tbsp roasted almonds, chopped

Preparation

- In a small pot, bring the squash, apple, water, lemon juice, maple syrup and cumin to a boil. Season with salt and pepper. Simmer over medium heat for 8 minutes or until the liquid is thick and syrupy.
- Transfer to a bowl. Cover and let cool. Refrigerate until completely chilled, about 30 minutes. The squash mixture will keep for 1 week in an airtight container in the refrigerator.
- Spread the almond butter over the crackers and top each one with a slice of apple. Divide the squash mixture and almonds among the crackers. Serve immediately.

Crackers with Squash and Apple

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Ingredients

Preparation

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