Squash-Stuffed Crepes with Orange Glaze

9 Servings

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Squash-Stuffed Crepes with Orange Glaze Ingredients

1 c Butternut squash; cubed	minutes, drained
steamed 20 minutes	1/2 c Maple syrup
1 c Acorn squash; cubed; steamed	1 tb Fresh parsley; chopped
1 c Spaghetti squash; peeled	3 tb Toasted sesame oil
cubed, steamed 20 minute	1/4 c Orange juice
1/2 c Raisins; soaked in 1 1/2	9 Crepes
warm water for 20	3 tb Almonds; chopped

Instructions for Squash-Stuffed Crepes with Orange Glaze

From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT 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. Posted to Master Cook Recipes List, Digest #95

Main Ingredient: CrepeCuisine: Uncategorized