The season of meals with family and friends begins! Need new ideas? Today, we share a recipe from Ricardo Cuisine as delicious as colorful!
RECIPE FROM RICARDO CUISINE’S WEBSITE
” The favorites of autumn are gathered in a delicious bite. The apple and squash are cooked in a spicy chutney with cumin and maple syrup that is placed on a cracker covered in almond butter and apple slices.
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.
SOURCE: https://www.ricardocuisine.com/en/recipes/9197-crackers-with-squash-and-apple
