Squash-stuffed crepes with orange glaze
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butternut squash; cubed, steamed 20minutes |
| 1 | cup | Acorn squash; cubed, steamed 20 minutes |
| 1 | cup | Spaghetti squash; peeled, cubed, steamed 20 minutes |
| ½ | cup | Raisins; soaked in 1 1/2 cups 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 small 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 scooping it out with a spoon. It will separate into spaghettilike strands.
From DEEANNE's recipe files