Savory Squash Crepes With Sage “Cream” Sauce

Susan | October 13, 2009

Yesterday, we talked about raw food and cold weather. It’s so much easier to stay committed to raw when it is warm out. Fresh fruit and vegetables are abundant and in season. As the cold weather approaches, our bodies crave more substantial, warmer foods. One way I deal with this is to make my favorite fall raw foods, warm. I approach my dehydrator the same way I would approach a crock pot. With a little advanced preparation, you can have a warm dinner waiting for you. The wraps can be made a head and put into the dehydrator for the last 20 minutes as you prepare the sage “cream” sauce.

Squash and sage are a great combination. I found these little beauties at the farmer’s market on Sunday. Throw in a few craisins for an accent and you have a dish, easy to make and worthy of company. By soaking the squash before hand and placing it in the dehydrator in the morning, the starches will be reduced and your warm squash is ready to go.

For this recipe, I used carnival squash. They are sweet, full of beta-carotene which is an anti-oxidant and anti-inflammatory, vitamin A and C and fiber. Other benefits include folate, copper, vitamin B6, niacin, and omega-3 fatty acids.

This recipe might seem a little complicated at first but it is actually very easy. Read through it first. You have a little advanced preparation but only minutes of actual food handling and very few ingredients. Enjoy!

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Savory Zucchini Wraps with Squash, Craisins and Sage "Cream"

MAKES 4-5 WRAPS

Squash

2 medium carnival or acorn squash
2 tablespoons olive oil
salt and pepper

Advanced Preparation: The night before: peel and cube squash and place in cold, salted water. Place in refrigerator over night.
In the morning, drain, toss with 2 tablespoons olive oil, salt and pepper. Place on screens in dehydrator. Dehydrate for 8 hours.

Wraps

4 cups pureed zucchini
1 cup ground flax
2 tablespoons olive oil
2 tablespoons fine herbs

Combine all ingredients.
Spread on teflex sheets. You want this to be at least 1/4″ thick as zucchini will greatly reduce when dehydrated. Place in dehydrator with squash.
You will want to peel the sheet off half way through the dehydration and move to screen. Always place face up after you remove the sheet. You want these dried but not crisp.
Dehydration time will be around 8 hours at 116. Cut into quarters.

Sage “Cream” Sauce

1 cup soaked cashews
1/2 cup pine nuts
2 tablespoons olive oil
1/2 lemon, juice from
2 tablespoons sage (I used dried)
salt and pepper to taste

In the morning, Put 1 cup cashews in water, place in refrigerator. You will make the cream sauce just before assembling.
Place all ingredients in food processor and process until well blended and smooth. You can also put this in the vitamix for an even smoother consistency.