| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegan |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Butternut squash; cubed steamed 20 minutes |
| 1 |
c |
Acorn squash; cubed; steamed 20 minutes |
| 1 |
c |
Spaghetti squash; peeled cubed, steamed 20 minute |
| 1/2 |
c |
Raisins; soaked in 1 1/2 warm water for 20 minutes, drained |
| 1/2 |
c |
Maple syrup |
| 1 |
tb |
Fresh parsley; chopped |
| 3 |
tb |
Toasted sesame oil |
| 1/4 |
c |
Orange juice |
| 9 |
|
Crepes |
| 3 |
tb |
Almonds; chopped |
INSTRUCTIONS
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
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