Bergies Acorn Squash Blintzes Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
• Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
• Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups

Steps:

• Bake whole squash in 350F degrees degree oven for about 1 1/4 hrs (Until the squash is very soft).
• Cool.
• Then peel, cut and discard seeds.
• Puree Squash with 4 1/2 Tbsp of butter until very smooth.
• Transfer to a bowl, stir in salt, nutmeg and pepper.
• Arrange crepes (recipe follows) on a work surface cooked side down Spoon 1/4 cup of squash into the center of each crepe Fold bottom and top flaps in, then fold in sides to form a 2 1/4" package.
• Melt 1 Tbsp of butter in a heavy skillet over Med heat Brown both sides, turning once.
• Continue adding a Tbsp of butter for each batch until all are browned.
• Place seam side down in a large baking dish.
• (can be prepared 3 days ahead, covered and refrigerated. Bring to room temp before continuing with the recipe).
• Position rack in center of a 400F degrees degree oven.
• Melt remaining butter and brush over crepes.
• Sprinkle with Salt and Pepper.
• Bake uncovered, until puffy (about 20 minutes).
• Top each crepe with Sour cream and chives and serve immediately.
• Instructions for crepes: Mix flour, eggs, water and milk, 2 Tbsp butter and salt in your blender and process until smooth (Batter should have the consistency of whipped cream. If it is too thick, thin with additional water).
• Heat 6" crepe pan, brush lightly with butter.
• Use about 2 Tbsp of Batter for each crepe.
• Cook crepe until batter is set and edges are golden.
• Do not cook second side.
• Can be prepared ahead.
• Stack between sheets of baking paper and wrap in Plastic and refrigerate.
• These freeze well for up to a month.