Butternut Squash and Pecan Blini with Currant "Caviar"

Butternut Squash and Pecan Blini with Currant "Caviar"

Makes 2 dozen
Made with creamy butternut squash and hearty buckwheat, and topped with sweet currants, this modern, healthful take on blini is altogether simple and elegant.
  • 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
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Preheat oven to 350°F. In a small pot, bring currants, vinegar and 2 TB water to a boil, cover and set aside off of the heat for 10 minutes. Meanwhile, whisk together 1/2 cup squash and almondmilk 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: Serving size: 2 blini, 90 calories (30 from fat), 3.5g total fat, 115mg sodium, 13g carbohydrates, (2 g dietary fiber, 5g sugar), 2g protein.
Special Diets: 

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. See our Terms of Service.

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