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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.
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 350°F. 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.

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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  • 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