These butternut squash cheese crackers started as a Thanksgiving appetizer idea, but I wouldn’t save them just for Thanksgiving. They work for pretty much any fall gathering.
The base is a savory butternut squash cheese made with cream cheese, roasted squash, roasted garlic and fresh herbs. I pipe it between two thin wheat crackers, add another swirl on top, then finish each one with fall toppings.
I made several versions using turkey, cranberry sauce, Brie, apple, bacon and pecans. You can make all of them like I did or choose your favorites. I like having an assortment because the finished board has more color and every cracker looks a little different. The best part is that the butternut squash cheese can be made ahead. When you’re ready to serve, all that’s left is piping, stacking and adding the toppings.
If you have more butternut squash to use, try my Butternut Squash Prosciutto Crostini too. It’s another easy fall appetizer, but with a completely different presentation.
Why You’ll Love These Butternut Squash Cheese Crackers
- They look special without being difficult to make.
- The butternut squash cheese can be prepared ahead.
- You can make several topping combinations from the same base.
- They’re great for fall parties, Friendsgiving, Thanksgiving and holiday entertaining.
Ingredient Notes
Butternut squash. I roast the squash until tender and lightly caramelized. Roasting gives it more flavor and keeps extra moisture out of the cheese. Let it cool completely before using.
Cream cheese. Use full-fat block cream cheese. It gives the filling enough structure to hold the second cracker and keeps the piped swirls defined.
Roasted garlic. One or two cloves are enough, depending on their size. I prefer roasted garlic here because it’s much softer and sweeter than raw garlic.
Fresh sage and thyme. I use both in the cheese and save a few small leaves for the finished crackers. Sage is stronger, so you don’t need much.
Nutmeg. Just a small pinch. It works nicely with the butternut squash without making the cheese taste sweet.
Thin wheat crackers. These are sturdy enough for stacking but still thin enough that two crackers don’t feel like too much. Another thin, flat cracker will work too.
Cranberry sauce. Whole-berry cranberry sauce works best for the toppings. You only need a little on each cracker.
Turkey. I used thinly shaved turkey. The loose pieces are easy to tuck into the cheese and give the topping some height.
Brie. Cut it into small pieces and leave the rind on. Since the crackers already have a creamy cheese filling, a little Brie is enough.
Apple. I used Honeycrisp. Slice it fairly thin so the cracker is still easy to eat, but thick enough that the apple stays crisp.
Pecans and bacon. Toast the pecans and cook the bacon until crisp. Both add a nice crunch to the apple version.
How to Make Butternut Squash Cheese Crackers
Roast the Butternut Squash
Roast the butternut squash until tender and starting to caramelize around the edges. Let it cool completely.
You can do this a day ahead and keep the roasted squash refrigerated until you’re ready to make the cheese.
Make the Butternut Squash Cheese
Add the cream cheese, roasted butternut squash, roasted garlic, sage, thyme, salt, black pepper and a small pinch of nutmeg to a food processor.
Blend until smooth, scraping down the sides as needed.
Start with about 1/3 cup of squash. If the cheese is still thick enough for piping, you can add another tablespoon or two for more squash flavor and color.
The finished mixture should be creamy but firm. When piped, it should keep the ridges from the piping tip instead of spreading.
Taste and adjust the salt and pepper, then refrigerate the cheese for about 30 minutes.
Build the Cracker Stacks
Transfer the chilled butternut squash cheese to a piping bag fitted with a large star tip.
Pipe a generous swirl onto a thin wheat cracker. Add another cracker on top and press very lightly, just enough to secure it.
I like turning the second cracker slightly rather than lining up the corners perfectly. It shows the orange filling between the crackers and makes the stacks look more interesting.
Pipe a smaller swirl of cheese onto the top cracker. Now add the toppings.
Fall Topping Ideas
You don’t need to make every version. Pick one or two or make an assortment like I did.
Turkey, Cranberry and Sage
Top the butternut squash cheese with a small amount of shaved turkey, whole-berry cranberry sauce and a fresh sage leaf. This one definitely has the strongest Thanksgiving feel, so I would include it if you’re making the crackers for Thanksgiving or Friendsgiving.
For a larger fall appetizer spread, my Maple Bacon Baked Brie with Caramelized Onions would work nicely alongside these.
Apple, Brie and Cranberry
Tuck a thin Honeycrisp apple slice and a small piece of Brie into the cheese. Finish with cranberry sauce and fresh thyme. The crisp apple is really good with the creamy Brie and butternut squash cheese. It also gives the cracker some height without adding much extra work.
Apple, Bacon and Pecan
Add a thin apple wedge, crispy bacon and a toasted pecan. Finish with fresh thyme. I like standing the apple slightly upright in the cheese rather than laying it flat.
Slice the apple shortly before serving so it doesn’t brown. If you need to cut it earlier, toss the slices very lightly with lemon juice.
Tips for Success
Keep the cheese firm. Add the butternut squash gradually. Squash can vary in moisture, and too much will make the filling harder to pipe.
Cool the squash completely. Warm squash will soften the cream cheese.
Don’t press the second cracker down too much. It only needs enough pressure to stay in place. You don’t want the cheese squeezing out around the sides.
Assemble close to serving. The cheese can be made ahead, but the crackers will eventually soften once assembled.
Variations and Substitutions
Can I Use Pumpkin Instead of Butternut Squash?
Yes. Use plain pumpkin purée, not pumpkin pie filling. Add it gradually because canned pumpkin may contain more moisture than roasted butternut squash. Stop once you have enough pumpkin flavor and color while the cheese is still firm enough to pipe.
Can I Use Another Winter Squash?
Yes. Honeynut squash would be my first substitute, but roasted acorn squash will work too. Whichever squash you use, roast it and cool it completely.
Can I Use Different Crackers?
Yes. Choose something thin, flat and sturdy.
Whole wheat, multigrain or plain butter crackers can work. I would avoid heavily seasoned crackers because the toppings already bring plenty of flavor.
Can I Make These Vegetarian?
Yes. Make the Brie and cranberry or apple, Brie and cranberry versions.
For the apple and pecan version, simply leave off the bacon.
If you’re making both vegetarian and meat versions for a party, keep the vegetarian ones together on one side of the serving board so they’re easy to identify.
Can I Make These Ahead?
The butternut squash cheese can be made up to two days ahead and stored covered in the refrigerator. You can also roast the squash, toast the pecans and cook the bacon ahead. The Brie and turkey can be prepared earlier in the day and kept refrigerated.
Wait to slice the apple until close to serving.
I also recommend waiting to assemble the actual cracker stacks. The filling contains moisture, so the crackers will gradually soften after they’re assembled. If the butternut squash cheese is very firm after sitting in the refrigerator overnight, leave it at room temperature for a few minutes before piping.
Storage
Store leftover butternut squash cheese in an airtight container in the refrigerator for up to three days.
Fully assembled crackers are best eaten the same day. They can be refrigerated, but they won’t stay as crisp. If you have extra cheese left over, serve it with crackers as a spread or use it on toast.
Frequently Asked Questions
What crackers work best for cream cheese appetizers?
I prefer thin wheat crackers for this recipe. They’re sturdy enough for the filling and toppings but thin enough to stack. If you’re using another kind, look for a flat, crisp cracker that won’t break easily when picked up.
Can I use canned butternut squash purée?
Yes. Use plain butternut squash purée and add it gradually. Canned purée may contain more moisture than roasted squash, so watch the texture of the cheese rather than automatically adding the full amount.
Do I have to pipe the butternut squash cheese?
No. You can spoon or spread it onto the crackers. For entertaining, I prefer piping because the ridges look beautiful against the fall toppings and make a very simple cracker appetizer look much more finished.
Are these only for Thanksgiving?
No. The turkey and cranberry version is especially good for Thanksgiving, but the recipe works throughout fall. I would serve these for a fall dinner party, wine night, Friendsgiving, Thanksgiving or a holiday gathering.
Serving Ideas
I like mixing the different toppings together on one board instead of arranging each variation in its own section. The orange butternut squash cheese, dark cranberry, apples and green herbs already give the platter plenty of color.
For Thanksgiving, make a few extra turkey and cranberry crackers. For a general fall party, I would make a more even mix of all the toppings.
If you’re putting together a larger appetizer table, add one warm dish alongside them. My Baked Brie with Pear and Honey keeps the same fall feel without repeating the butternut squash.
You could also serve them with Warm Pear and Gorgonzola Toast or choose another warm cheese appetizer from my Baked Brie Recipes collection.
For Thanksgiving, I would keep the rest fairly light. These are small, but with two crackers, cheese and toppings, they are more substantial than they look.
Butternut Squash Cheese Crackers
Ingredients
Method
- Roast the butternut squash until tender and lightly caramelized. Cool completely.
- Add the cream cheese, 1/2 cup roasted butternut squash, roasted garlic, sage, thyme, salt, pepper and nutmeg to a food processor.
- Blend until smooth, scraping down the sides as needed.
- Add another 1 to 2 tablespoons of squash if desired, keeping the mixture firm enough to pipe.
- Taste and adjust the seasoning. Refrigerate for 30 minutes.
- Transfer the chilled butternut squash cheese to a piping bag fitted with a large star tip.
- Arrange 16 crackers on a work surface or serving board.
- Pipe a generous swirl of cheese onto each cracker.
- Place a second cracker over each one and press very lightly to secure.
- Pipe a smaller swirl of cheese onto each top cracker.
- Top some crackers with shaved turkey, cranberry sauce and sage.
- Top some with apple, Brie, cranberry sauce and thyme.
- Top the remaining crackers with apple, bacon, toasted pecans and thyme.
- Arrange the different variations together and serve shortly after assembling.
Notes
- Make all variations or choose your favorites. The quantities can easily be adjusted depending on how many of each you want.
- Prepare the butternut squash cheese up to 2 days ahead. The squash, bacon and toasted pecans can also be prepared ahead. Assemble the crackers shortly before serving.
- Roast the butternut squash rather than boiling it to keep excess moisture out of the cheese. Cool completely before blending.
- Full-fat block cream cheese gives the filling the best consistency for piping.
- Slice the apple shortly before serving. If needed, toss very lightly with lemon juice to slow browning.
- Plain pumpkin purée can be substituted. Add it gradually so the filling stays firm enough to pipe.
- Thin wheat crackers work well for the double layer, but another thin, sturdy cracker can be used.
- Refrigerate leftover butternut squash cheese for up to 3 days. Assembled crackers are best served the same day because they soften over time.
Tried this recipe?
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