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Squash Stuffed Crepes With Orange Glaze Recipe

by Global Cookbook

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

1. 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.
2. Sprinkle with the minced almonds and serve.
3. 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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