Squash-Stuffed Crepes With Orange Glaze

Recipe Ingredients

1 cup	198g / 7oz	Butternut squash; cubed - steamed 20minutes
1 cup	62g / 2.2oz	Acorn squash; cubed - steamed
		- 20 minutes
1 cup	237ml	Spaghetti squash; peeled - cubed, steamed 20 mi
1/2 cup	80g / 2.8oz	Raisins - soaked in 1 1/2
		Warm water for 20 - minuts, drained
1/2 cup	164g / 5.8oz	Maple syrup
1 tablespoon	15ml	Fresh parsley - chopped
3 tablespoons	45ml	Toasted sesame oil
1/4 cup	59ml	Orange juice
9		Crepes
3 tablespoons	45ml	Almonds - chopped

Recipe Instructions

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

Source:
Courtesy of Frieda's, Inc. in Los Angeles

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