Crackers with Squash and Apple
Crackers with Squash and Apple
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
Instructions
- 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