Winter Squash and Herb Crackers

This versatile homemade cracker recipe transforms humble butternut squash into crispy, flavor-packed treats that rival anything from the store. Perfect for snacking or entertaining, these crackers bring together the earthy sweetness of winter squash with aromatic herbs in a nutritional powerhouse.

I initially created these when looking for ways to use up an abundance of butternut squash from my garden. What started as an experiment has become a staple in my home, especially during holiday gatherings where I need something special yet accommodating for guests with dietary restrictions.

Ingredients

• Raw sunflower seeds: form the protein rich base that gives these crackers their satisfying crunch and nutty flavor without actual nuts
• Ground golden flax: acts as a natural binder that eliminates the need for eggs or gluten and adds healthy omega fatty acids
• Italian herb seasoning: brings a complex pre mixed flavor profile that saves you measuring multiple herbs
• Fresh rosemary and thyme: add bright aromatic notes that dried herbs alone cannot provide
• Butternut squash: contributes natural sweetness moisture and a gorgeous golden color
• Liquid sweetener: enhances the natural flavors and helps with browning during dehydration
• Himalayan salt: balances the sweetness and brings out all the herb flavors

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Step-by-Step Instructions

Prepare the Dry Base:

Process sunflower seeds with herbs and seasonings until you achieve a coarse flour texture. This creates the flavor foundation and structural base for your crackers. Take care not to over process or you'll end up with sunflower butter instead of flour.

Create the Squash Puree:

Blend the peeled butternut squash with water sweetener and garlic until completely smooth. The water amount may need adjusting depending on how moist your particular squash is. The puree should be thick but pourable with no fibrous bits remaining.

Combine the Mixtures:

Mix the dry sunflower seed base with the squash puree using a spatula until fully incorporated. The consistency should resemble a thick spreadable batter. If it seems too thin add additional ground flax a tablespoon at a time until it thickens appropriately.

Form the Crackers:

Spread the batter evenly on a lined dehydrator tray using an offset spatula dipped in water to prevent sticking. Aim for consistent thickness throughout approximately 1/4 inch thick. Any thinner and they'll become too fragile any thicker and they won't dehydrate properly.

Score and Dehydrate:

After the initial dehydration period score the partially dried batter into your desired shapes. This crucial step makes separating the finished crackers much easier while preserving their shape. Return to the dehydrator and continue the slow drying process until completely crisp.

The butternut squash is truly the secret weapon in this recipe. My family was skeptical when I first mentioned squash crackers but they've become our most requested item for holiday cheese boards. The natural sweetness of the squash pairs beautifully with both savory and sweet toppings.

Serving Suggestions

These crackers shine as part of a well composed cheese board. Their slightly sweet profile complements tangy goat cheese creamy brie or sharp cheddar beautifully. For plant based options pair with cashew cheese hummus or olive tapenade. The sturdy texture stands up well to dips without breaking.

For a quick appetizer top with avocado slices and a sprinkle of microgreens. They also work wonderfully alongside soups particularly creamy varieties like butternut bisque or roasted tomato where their crunch provides textural contrast.

Storage Tips

While these crackers will keep at room temperature in an airtight container for about a week they truly maintain their optimal crunch when stored in the freezer. Unlike traditional crackers their low moisture content means they won't become soggy when frozen and can be enjoyed straight from the freezer without thawing.

For pantry storage consider adding a food safe desiccant packet to absorb any ambient moisture. If crackers begin to soften simply return them to the dehydrator for 1 to 2 hours to restore their crispness.

Seasonal Variations

This versatile recipe adapts beautifully to other squash varieties. In summer try using yellow summer squash or zucchini which will create a lighter colored cracker with a more delicate flavor. Adjust the sweetener accordingly as summer squashes contain less natural sugar.

For autumn consider substituting pumpkin puree for a seasonal twist which pairs wonderfully with warming spices like cinnamon nutmeg and clove rather than the Mediterranean herbs. Sweet potato also works beautifully following the same ratios as the butternut squash.

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Frequently Asked Questions

→ What herbs work best for these crackers?

Fresh rosemary, thyme, and Italian seasoning are ideal as they complement the squash flavor. You can adjust based on personal taste.

→ Can I substitute the butternut squash with another vegetable?

Yes, other winter squashes like acorn or kabocha can work, as well as sweet potatoes, but the texture and sweetness may vary slightly.

→ Do I need a dehydrator for this recipe?

A dehydrator is recommended to achieve the ideal texture. However, you could try using an oven at its lowest temperature, though results may differ.

→ How long do the crackers last?

Stored in the freezer, these crackers can last for months while retaining their crunch. At room temperature, they should be consumed within a week.

→ Can I make these crackers nut-free?

Yes! Substitute sunflower seeds with pepitas (pumpkin seeds) for a nut-free option while retaining the same great flavor.

→ What kind of sweetener works best?

Liquid sweeteners like agave, maple syrup, or coconut nectar are ideal. You can choose based on availability and personal taste preferences.