Squash-stuffed crepes with orange
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butternut squash; cubed -- |
| Steamed | ||
| 20 | Minutes | |
| 1 | cup | Acorn squash; cubed -- |
| Steamed | ||
| 20 | Minutes | |
| 1 | cup | Spaghetti squash; peeled -- |
| Cubed, | ||
| Steamed 20 mi | ||
| ½ | cup | Raisins -- soaked in 1 1/2 |
| Warm water for 20 -- minuts, | ||
| Drained | ||
| ½ | cup | Maple syrup |
| 1 | tablespoon | Fresh parsley -- chopped |
| 3 | tablespoons | Toasted sesame oil |
| ¼ | cup | Orange juice |
| 9 | Crepes | |
| 3 | tablespoons | Almonds -- chopped |
Directions
Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well. In a sm mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash mixture between the crepes, roll up and drizzle the orangeglaze over them Sprinkle with the chopped almonds and serve Note: The spaghetti squash must be removed from the skin by gently 1 scoop ing it out with a spoon. It will separate into spaghettilike strands. Recipe By : Amount Measure Ingredient -- From: owner-Mm-Recipes@... O