Recipe - Squash-Stuffed Crepes With Orange Glaze

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

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 mediumsize 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