Butternut Squash and Pecan Blini with Currant "Caviar"
Makes 2 dozen
Time 45 min
Made with creamy butternut squash and hearty buckwheat, and topped with sweet currants, this modern, healthful take on blini is altogether simple and elegant.
Special Diets:
Ingredients
- 1/2 cup dried currants
- 2 tablespoons sherry vinegar
- 1 cup puréed roasted butternut squash, divided
- 3/4 365 Everyday Value® unsweetened almondmilk
- 3/4 cup whole grain buckwheat pancake mix, such as Arrowhead Mills®
- 1/2 cup pecan pieces, toasted and chopped
- 1/4 teaspoon fine sea salt
- 2 tablespoons finely chopped flat-leaf parsley
Method
Preheat the oven to 350F.
In a small pot, bring currants, vinegar and 2 tablespoons water to a boil, cover and set aside off of the heat for 10 minutes.
Meanwhile, whisk together almondmilk and 1/2 cup of the squash in a medium bowl, and then whisk in pancake mix and pecans.
For each blini, spoon 1 generous tablespoon batter onto a parchment paper-lined baking sheet, spacing them about 2 inches apart.
Using the back of a spoon, spread into (2 1/2-inch) circles.
Bake until cooked through and dried out on top, 13 to 15 minutes.
Drain currants and toss in a bowl with parsley.
Stir salt into remaining squash.
Spread 1 teaspoon of squash on each blini, and then top with currant mixture and serve.
Nutritional Info:
Per serving: 2 blini, 90 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 115mg sodium, 13g carbohydrates (2g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup dried currants
- 2 tablespoons sherry vinegar
- 1 cup puréed roasted butternut squash, divided
- 3/4 365 Everyday Value® unsweetened almondmilk
- 3/4 cup whole grain buckwheat pancake mix, such as Arrowhead Mills®
- 1/2 cup pecan pieces, toasted and chopped
- 1/4 teaspoon fine sea salt
- 2 tablespoons finely chopped flat-leaf parsley