Squash-Stuffed Crepes With Orange Glaze

Course : Crepes
Serves: 9
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1 cup butternut squash -- cubed, steamed 20 minutes
1 cup acorn squash -- cubed, steamed for 20 minutes
1 cup spaghetti squash -- peeled, cubed -- steamed 20 minutes
1/2 cup raisins -- soaked in 1 1/2
1 cup warm water for 20 mins -- drained
1/2 cup maple syrup
1 tablespoons fresh parsley -- chopped
3 tablespoons sesame oil -- toasted
1/4 cup orange juice
9 whole crepes
3 tablespoons almonds -- chopped

Preparation / 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 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.

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