Butternut Squash Crepes

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Adapted from Deborah Madison's "Butternut Squash Ravioli with Toasted Pecans and Sage" in

Butternut Squash Filling:

  • 1 butternut squash, about 2 lbs
  • 2 tbs butter
  • 1/2 cup grated Gruyère
  • 1/2 cup grated Parmesan
  • 1/2 cup Panko Breadcrumbs

Brown Butter with Pecans and Sage

  • 4-6 tbs butter
  • 1 garlic clove, thinly sliced
  • 2 tsp dried sage
  • 2 tsp thyme
  • 1/3 cup pecans, toasted and coarsley chopped

Preheat the oven to 375 degrees.

Slice the squash in two, remove the seeds, and brush the cut surface with oil. Bake cut side down on sheet pan until soft, 30-40 minutes. Scoop out the flesh. Beat it with the butter until smooth and season well with salt and pepper. Add the cheese and bread crumbs and mix well.

Make the crepes.

Melt the butter with the sliced garlic, sage, and thyme. Cook over heat until the butter is lightly browned and has a nutty aroma. Add the pecans to the skillet for 30 seconds and then set aside.

Fill each crepe with about 1/4 cup of the butternut squash mixture. Put in a pan. When all crepes have been filled, pour the butter sage sauce on top and sprinkle with Parmesan. Bake in oven for 20 minutes until warmed all the way through.