• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » snack

    Butternut Squash Rosemary Onion Crackers for us and Butternut Multigrain biscuits for Dogs. Vegan Recipe

    Published: Mar 14, 2013 · Modified: May 5, 2017 by Richa 42 Comments

    Butternut Squash Rosemary Onion Crackers | Vegan Richa


    Sometimes some amazing things happen. I whip up something our of sheer curiosity to see how it would work .. like the home made Doritos spice mix for a pasta in creamy doritos cream. I need to make that again. 
    And some other things happen out of trying the easiest way to do things.(Roasting the entire butternut squash! and it works and then putting together a this pretty Sandwich just because I had the squash) and it hits the crazy clouds of popularity :). 

    After making the sandwich, and some sauteed squash dishes. I still had a little roasted butternut left.. It was a huge squash, what can I say.
    So I decided to whip up these crackers. The only herbs surviving the winter in my herb garden are thyme and Rosemary.. Rosemary it was. Some onion flakes and a must make snack.

    Butternut Squash Rosemary Onion Crackers

    I also made some fat crackers/treats for chewie with the roasted butternut mash. Added wheat, chickpea flours and some oats.. and Chewie loved them. but then he is a food motivated dog.. He is one plump pom. The things he eats most days is a little vegan kibble and a mishmash of lots of different veggies, lentils, oats, a little rice and so on. He has been on a vegan diet for about a year now. The only difference I have noticed is that he stays hungry if I give him the same quantity of food as I used to feed him when he was eating non vegan. We upped his daily food cup size and he seems to be happy with it. Of course, he will still throw a tantrum every now and then for more food. 
    Chewie gets food at somewhat fixed times around our meals. I tried leaving his big box of food in front of him once to see how much he would eat, and he looked at me like, can you give all that to me in my bowl please. He is one funny dude.
    You can find his adorable cuteness on my Instagram.

    Butternut Biscuits for Dogs

    After months of procastination. I managed to do the paperwork to get a name change of my Facebook page.  Yes, they dont let you change it yourself. 
    The blog’s Facebook Page is now finally Vegan Richa! 
    https://www.facebook.com/VeganRicha. It used to be Hobby and More. 
    For more savory crackers, snacks and such see the Collection here. 

    Steps: Rosemary butternut Crackers.

    Mash squash well and add rest of the ingredients.



    Knead for a few minutes into a soft dough.



    Roll it out on a parchment sheet using some wheat flour. 



    Bake for 15 minutes at 370 degrees F then break apart and bake until crisp.



    Butternut Squash Rosemary Onion Crackers.
    Allergen Information: Dairy, egg, corn, soy, yeast, nut free.
    Makes a medium bowl full.

    Ingredients:
    1/2 cup roasted butternut squash mashed
    1/2+ cup Whole wheat flour
    1/4 teaspoon baking powder
    1 Tablespoon extra virgin olive oil
    1/3 teaspoon salt
    1 teaspoon onion flakes
    1-2 teaspoons fresh rosemary chopped
    black pepper to taste
    sea salt for sprinkling

    Variations: Use other squashes or sweet potato, herbs of choice

    Method:
    Mash the butternut really well. 
    Mix the baking powder in 1/2 cup wheat flour. 
    Add all the ingredients to the mashed butternut and knead for 2-3 minutes into a soft dough.
    The dough might feel dry and crumbly initially but as the butternut gets incorporated it will be a soft dough.
    Flatten the ball with your hands.
    Use wheat flour to roll the dough out on parchment to as thin as possible.
    Make cuts with a knife.
    Sprinkle a little sea salt and press it in.
    Bake at preheated 370 degrees F for 15 minutes.
    Break the crackers apart and bake at 350 for another 7-8 minutes or until crisp to touch. 
    Move the crackers around. Inner crackers to the edges at 6 minutes.
    Let cool completely before storing in an airtight container.
    These crackers keep for weeks. 



    Chewie’s current Favorite Butternut Biscuits
    Makes a large bowl full

    Ingredients:
    1 cup butternut puree
    1/2 cup wheat flour (or sorghum for glutenfree)
    1/3 cup Oats
    1/3 cup Chickpea flour
    2 Tablespoons flax seeds or flaxmeal

    Method:
    Add all ingredients to a bowl and knead into a soft dough.
    Add more flour if needed.
    Use Wheat flour to roll it out into a 1/4 inch thick rectangle.
    Cut it u into 1-1.5 inch diamonds/squares with a knife.
    Bake for 20 minutes at 360 degrees F
    Break apart and bake another 18-20 minutes or until crisp to touch.
    Cool completely and store in an airtight container. 


    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Sonnet’s Hearty Yam and White Bean Hash. Vegan Glutenfree Recipe
    Vegan Cinnamon Rolls / Buns. Vegan Recipe »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hannah

      October 16, 2020 at 8:28 pm

      Could I use another flour in the human version, im gluten free? Would chickpea flour work?

      Reply
      • Richa

        October 16, 2020 at 8:42 pm

        Chickpea flour flavor would take over. Try a mix of rice and oat or rice and almond flours

        Reply
    2. Mazie

      October 07, 2020 at 8:54 am

      Hello,
      I try to be oil free, could i just use a bit more squash for the crackers as a oil substitute for the crackers? How much squash would recommend substituting?
      Thank you.

      Reply
      • Richa

        October 07, 2020 at 10:51 am

        Omit the oil and add a tbsp almond flour. Don’t add more squash as that will make dough too moist and the crackers won’t crisp up

        Reply
    3. Aaron

      February 16, 2019 at 2:02 pm

      I see I’ve made a mistake, that the onion crackers are for humans and the others for dogs.

      Reply
    4. Aaron

      February 16, 2019 at 1:59 pm

      Are you all aware that onions are poisonous for dogs?

      Reply
    5. Pamela Smith

      September 24, 2018 at 5:19 pm

      I had to use nearly double the amount of flour called for (human version). There was no “dry crumbly” happening — only sticky and wet. So I just kept adding until it felt right. Could my squash have just been wetter than expected? Baking now, hope they turn out! 🙂

      Reply
      • Richa

        September 24, 2018 at 5:59 pm

        it could be. also the moisture bakes out, soyou can leave the dough somewhat sticky that is just about ok to roll out

        Reply
        • Pamela Smith

          September 25, 2018 at 11:54 am

          LOL – rolling wasn’t an option until I added a bunch more flour. But after that it worked out okay. In the past I’ve roasted butternut squash by peeling, chopping into about 3/4″ sq. pieces. That would make for dryer squash to start. This time I did it unpeeled, cut in half lengthwise, seeded and roasted that way. So it was moister than it might have been by quite a bit.

          The flavor was quite good. I don’t add salt or oil to anything, and for this I used cashew cream instead of oil, fresh rosemary and marjoram, and a few fennel seeds. I didn’t have onion flakes handy, so I used onion powder and it was good. Thank you!

          Reply
    6. Jan Jensen

      September 14, 2017 at 8:54 pm

      Anybody actually make these? I did — not so good.

      Reply
      • Richa

        September 14, 2017 at 10:05 pm

        Hi Jan, what happened to the crackers? Maybe they needed some more herbs or extra bake time?

        Reply
    7. Anonymous

      April 02, 2014 at 5:19 am

      Is there any way to make the crackers gluten free? I may try oat flour since that is what I have on hand right now…. let me know if there’s anything better! Thanks!

      Reply
      • Richa

        May 16, 2014 at 5:39 pm

        oat flour should work fine or use a gf blend which has gum in it

        Reply
    8. Abby @ The Frosted Vegan

      March 21, 2013 at 3:14 pm

      I would have never thought to put butternut in crackers, but it looks perfectly delish to me! Who knew changing a Facebook name could be so complicated?!

      Reply
    9. Hannah

      March 16, 2013 at 1:06 pm

      Those are some lucky pup! Both versions look so delicious, I wouldn’t mind munching on the dog treat version at all!

      Reply
    10. vedgedout.com

      March 15, 2013 at 9:14 pm

      Oh my gosh! I’m going to try both versions!!!! Fantastic. I’m totally on a cracker kick at the moment. xx

      Reply
      • Richa

        March 16, 2013 at 1:14 am

        yeah.. i have to make those cheese its too! the problem with crackers is that they get over really quickly for the time put in them 🙂

        Reply
    11. c q

      March 15, 2013 at 8:30 pm

      Hi Richa,
      I really want to try this recipe! But where can I find butternut squash this time of the year? Does Whole Foods have them?

      Reply
      • Richa

        March 16, 2013 at 1:13 am

        You can use canned pumpkin instead or other frozen or canned squash puree. i got a butternut 4 weeks back in my CSA, havent seen it since then.

        Reply
    12. Kumudha

      March 15, 2013 at 6:44 pm

      Great BLOG!

      Thank you so much for posting so many vegan recipes…

      Reply
      • Richa

        March 16, 2013 at 1:11 am

        Thanks Kumudha

        Reply
    13. Gourmandelle

      March 15, 2013 at 10:05 am

      These look so good… can’t wait to try this recipe! Love your website and your recipes! I also added you to my fav veggie blogs list on my website 😀

      Reply
      • Richa

        March 16, 2013 at 1:11 am

        OOh awesome!! Thanks Ruxandra.. that is awesome!

        Reply
    14. Veena Theagarajan

      March 15, 2013 at 4:05 am

      Richa.. Too tempting.. So yummy and crispy

      Reply
    15. kitblu

      March 15, 2013 at 2:28 am

      Hi Richa
      I started following you recently and have pinned and copied several recipes. Just wanted you to know that you have a fan in Canada.
      Paula

      Reply
      • Richa

        March 16, 2013 at 1:10 am

        Thank you Paula! Glad to have you here:).. hope you like the recipes:)

        Reply
    16. Kristy

      March 15, 2013 at 12:14 am

      Samantha would love me so much if I made her those treats! And I think I would love me a lot if I made those crackers… I swear- I drool at the mere mention of butternut squash. 🙂

      Reply
      • Richa

        March 15, 2013 at 12:52 am

        i bet she will.. 🙂 you cant believe how much butternut i have eaten in the 3 weeks when i baked the big one..:)

        Reply
    17. Rachael {Simply Fresh Cooking}

      March 14, 2013 at 9:00 pm

      I have to try these!! I just came across your blog on Foodgawker… loving it! 🙂

      Reply
      • Richa

        March 15, 2013 at 12:51 am

        Awesome Rachael. Do let me know when you do!

        Reply
    18. Vicky

      March 14, 2013 at 7:49 pm

      These look so wonderful Richa – I wonder if they would work with almond flour – I think they might – I’m going to pin it to try! I saw the blog title in my mail and then I saw the words “dog biscuits” and I thought – oh no, it’s a dog biscuit recipe! Thank goodness it’s both! though the doggy biscuit recipe looks good enough to eat too!!!!!!!

      Reply
      • Richa

        March 14, 2013 at 8:57 pm

        😀 well you can interchange the 2.. everything is edible by everyone:)

        You might need something to help bind them. though you can make thicker ones with careful rolling and it should work.

        Reply
    19. anunrefinedvegan.com

      March 14, 2013 at 7:23 pm

      Oh gosh, they both look scrumptious!!

      Reply
      • Richa

        March 14, 2013 at 8:55 pm

        Thanks Annie… they definitely are!

        Reply
    20. Sunday Morning Banana Pancakes

      March 14, 2013 at 1:23 pm

      I love that you included the recipe for Chewies treats! Anna has a never ending stomach, If we let her eat all day she would! One of her favorite treats is carrots and she has a bad habit of helping herself to my tomatoes, green peppers and green beans in the garden – right off the plant!

      I love the grown up version of these crackers, they look so savory and good!

      Reply
      • Richa

        March 14, 2013 at 8:54 pm

        that is hilarious.. luckily our balcony garden is mostly herbs and chewie did not show interest in the bell peppers that were within reach:)
        yep we all can share the same stuff.. chewie without the salt:)

        Reply
    21. Caitlin

      March 14, 2013 at 10:42 am

      these crackers and biscuits look delicious! i love all of the flavors going on in there.

      yay about finally getting your fb name changed!!!

      Reply
      • Richa

        March 14, 2013 at 8:53 pm

        Thanks Caitlin! I know right. finally a common name everywhere:)

        Reply
    22. Małgosia

      March 14, 2013 at 6:56 am

      The dog’s biscuits look delicious. I think they are good also for humans 🙂

      Reply
      • Richa

        March 14, 2013 at 8:52 pm

        They are human grade:). You might need to make them thinner and add some salt/herbs..:) the thick ones are hard, which works fine for chewie since he takes his time to break them into small pieces and eat.

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi
    • Vegan Mac and Cheese Powder – Cheese Mix Recipe

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa