You can replace the acorn squash with butternut squash if you prefer. I like this filling for its vibrant colours and pleasing textures—and delicious taste!
1/4 cup (60 mL) extra-virgin olive oil, divided
3 acorn squash, peeled, seeded, and cut into 1/2 in (1.25 cm) cubes
6 small shallots, peeled and halved
2 cups (500 mL) mushrooms, quartered and stem removed
1 Tbsp (15 mL) fresh thyme
1 Tbsp (15 mL) chopped fresh sage
1/2 cup (125 mL) walnut pieces, lightly toasted
2 cups (500 mL) spinach leaves
1/4 lb (125 g) Gruyère cheese, coarsely grated
Preheat oven to 400 F (200 C). Pour 2 Tbsp (30 mL) olive oil in roasting pan or baking sheet and stir in squash and shallots until well coated. Bake for 20 minutes, stirring occasionally, or until vegetables are tender, but still keep their shape. Remove from oven.
Meanwhile, heat remaining oil in frying pan over medium-high heat and sauté mushrooms until golden brown, about 5 minutes. Stir in thyme, sage, and walnuts and cook a further 3 minutes. Remove from heat and stir in squash, shallots, any pan juices, spinach, and Gruyère until well combined. Set aside.
Once crêpes have been prepared, divide among 8 plates and divide filling among all crêpes. Fold crêpes and serve immediately.
Makes 4 cups (1 L).
Each 1/2 cup (125 mL) serving contains: 252 calories; 8 g protein; 16 g total fat (4 g sat. fat, 0 g trans fat); 22 g total carbohydrates (1 g sugars, 4 g fibre); 62 mg sodium
source: "Introducing Buckwheat Flour", alive #387, January 2015
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