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Squash Stuffed Crepes With Orange Glaze
Ingredients
- 1 c. Butternut squash cubed,
- steamed 20 min
- 1 c. Acorn squash cubed, steamed
- 20 x min
- 1 c. Spaghetti squash peeled,
- cubed, steamed 20 min
- 1/2 c. Raisins soaked in 1 1/2
- c. hot water for 20 mins, liquid removed
- 1/2 c. Maple syrup
- 1 Tbsp. Fresh parsley minced
- 3 Tbsp. sesame oil toasted
- 1/4 c. Orange juice
- 9 x crepes
- 3 Tbsp. Almonds minced
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 mix between the crepes, roll up and drizzle the orangeglaze over them.
- Sprinkle with the minced 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.
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