Butternut Squash Crispbreads
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Recipe Intro From thefeedfeed
These Wasa Gluten Free Sesame and Sea Salt Crispbreads, the latest addition to the Wasa line, are topped with pureed butternut squash, feta cheese, pomegranate seeds, and fresh basil to make a delicious bite for the holidays. We added a balsamic glaze on top for a touch of acidity, making a perfect recipe of sweet and savory. These Butternut Squash Crispbreads will be a great gluten-free addition to your holiday appetizers!
We love Wasa crispbreads not only because of their versatility but also because they're delicious and wholesome. Wasa Gluten Free Crispbreads offer the same taste and texture of other varieties and contains no trans-fat, palm oil or lactose ingredients. Plus, Wasa® is a Carbon Neutral brand from field to shelf*, making them more than a good choice for you and the planet. Find Wasa crispbreads near you by clicking here.
*Verified by independent auditor (DNV GL). Learn more here.
Recipe and Headnote Rachel Gurjar
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Recipe Card
ingredients
- 1 medium butternut squash, peeled, seeded, and chopped into ¾-inch pieces
- 2 tablespoons extra virgin olive oil
- Kosher salt, as needed
- Black pepper, as needed
- 1 package Wasa Gluten Free Sesame and Sea Salt Crispbreads
- Feta cheese, crumbled, for garnish
- Balsamic glaze, for garnish
- Pomegranate arils, for garnish
- Basil leaves, for garnish
Method
Step 1
Preheat the oven to 450°F. On a sheet pan, toss the butternut squash with the olive oil, then season with salt and pepper. Roast until tender and lightly golden, about 30 minutes. Let cool.
Step 2
In a blender, Add the roasted butternut squash, season with salt and pepper, then puree until smooth. Add to a pastry bag and keep chilled until using.
Step 3
Place Wasa Gluten Free Sesame and Sea Salt Crispbreads on a platter and spread butternut squash puree on each cracker. Sprinkle with feta cheese, then drizzle with balsamic glaze. Sprinkle with pomegranate arils and basil leaves.
Step 4
Serve immediately.