Herby Squash Crackers

These crunchy homemade crackers turn ordinary butternut squash into crisp, tasty bites that beat store-bought options hands down. Great for munching or serving guests, they combine the natural sweetness of winter squash with fragrant herbs in a nutritious little package.

I first made these while trying to finish off the tons of butternut squash growing in my backyard. What began as just playing around in the kitchen has turned into something we make all the time, especially when hosting parties where I need to cater to friends with food sensitivities.

Ingredients

• Raw sunflower seeds: create the crunchy, protein-filled foundation that gives these treats their satisfying bite and seed-like taste without using any nuts
• Ground golden flax: works as a natural sticky component that removes the need for eggs or wheat while adding healthy fats
• Italian herb seasoning: delivers ready-made flavor combinations that help you skip measuring lots of separate herbs
• Fresh rosemary and thyme: give lively scents and tastes that you just can't get from dried herbs
• Butternut squash: adds natural sugar, moisture and beautiful orange-gold color
• Liquid sweetener: boosts flavor notes and helps with color development during drying
• Himalayan salt: cuts the sweetness and makes all the herb flavors pop

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Step-by-Step Instructions

Get the Dry Mix Ready:

Blend sunflower seeds with seasonings and herbs until you've got something like rough flour. This sets up both the taste foundation and structure for your crackers. Don't blend too long or you'll end up making seed butter instead of flour.

Whip Up the Squash Mix:

Mix the skinned butternut squash with water, sweetener and garlic until silky smooth. You might need more or less water depending on how juicy your squash is. Your mix should pour slowly but have no stringy bits left.

Mix Everything Together:

Stir the seed flour mixture into the squash blend using a rubber spatula until everything's well combined. It should look like thick, spreadable dough. If it seems runny, just add more flax seed meal one spoon at a time until it thickens up.

Shape Your Crackers:

Spread your mix evenly on a dehydrator sheet using a flat spatula dipped in water to keep it from sticking. Try to make it the same thickness all over, about 1/4 inch thick. Too thin and they'll break too easily, too thick and they won't dry right.

Mark and Dry Them:

After drying partway, cut lines into the half-dried mixture to mark your cracker shapes. This key step makes breaking apart the finished crackers much easier without crumbling them. Put them back in the dehydrator and finish the slow drying until they're fully crisp.

The butternut squash really makes these crackers special. My family wasn't sure about squash crackers at first, but now they ask for them every time we put together a holiday cheese plate. The gentle sweetness from the squash goes great with both savory and sweet toppings.

Serving Suggestions

These crackers work best as part of a nice cheese spread. Their hint of sweetness matches perfectly with tangy goat cheese, soft brie or strong cheddar. If you don't eat dairy, try them with nut-based cheese, hummus or olive spread. They're sturdy enough to scoop up dips without snapping.

For a simple starter, top them with sliced avocado and a few microgreens. They also taste amazing alongside soup, especially creamy ones like butternut bisque or tomato where their crunch adds a nice texture change.

Storage Tips

Though these crackers will stay good in a sealed container at room temp for about a week, they stay crunchiest when kept in the freezer. Unlike regular crackers, they don't have much moisture so they won't get soggy when frozen and can be eaten straight from the freezer with no thawing needed.

If you're keeping them in your pantry, try adding a moisture-absorbing packet to keep dampness away. If your crackers start getting soft, just pop them back in the dehydrator for an hour or two to make them crispy again.

Seasonal Variations

This flexible recipe works great with other squash types too. In summer, try using yellow squash or zucchini for a paler cracker with milder flavor. Just adjust your sweetener since summer squashes aren't as naturally sweet.

During fall, swap in pumpkin puree for a seasonal twist that goes wonderfully with warm spices like cinnamon, nutmeg and cloves instead of the Italian herbs. Sweet potatoes also work really well using the same amounts as the butternut squash.

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Frequently Asked Questions

→ What herbs taste best for this snack?

Rosemary, thyme, or Italian blends pair wonderfully with the squash. Feel free to adjust to your liking!

→ Can I swap out squash for another veggie?

Absolutely! Acorn squash, kabocha, or even sweet potatoes work well. Just note the texture may change slightly.

→ Is a dehydrator absolutely necessary?

While a dehydrator gives the best results, an oven on its lowest setting can also work. Just keep in mind the texture might differ.

→ How should I store the crackers?

In the freezer, they'll keep their crunch for months. At room temperature, aim to enjoy within a week.

→ Can I skip the nuts in this recipe?

Sure! Replace sunflower seeds with pepitas (pumpkin seeds) for a nut-free version that’s just as good.

→ What sweeteners should I use?

Pick liquid ones like maple syrup, agave, or coconut nectar. Choose whichever suits your taste and pantry.