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

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