Squash Blintzes

Bergie’s Acorn Squash Blintzes Recipe

Description: These delightful acorn squash blintzes are a labor of love, requiring some effort but yielding a dish well worth savoring. Perfect for busy weeknights, they can also be prepared in advance, making them an ideal option for those hectic days when you need a delicious meal without the fuss.

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Total Time: 4 hours

• Prep Time: 1 hour
• Cook Time: 3 hours

Recipe Category: Vegetable

Keywords: Weeknight, Oven, Freezer, Small Appliance, < 4 Hours, Easy

Nutritional Information (per serving):

• Calories: 376.1
• Fat Content: 22.2g
• Saturated Fat Content: 13.2g
• Cholesterol Content: 123.2mg
• Sodium Content: 783.7mg
• Carbohydrate Content: 41.4g
• Fiber Content: 4.5g
• Sugar Content: 0.7g
• Protein Content: 7.1g

Aggregated Rating: 4.5 stars
Review Count: 2

Ingredients:

• 4 3/4 acorn squash
• 9 1/2 tablespoons unsalted butter
• 2 1/4 teaspoons salt
• 1/4 teaspoon nutmeg
• 1/2 – 3/4 cup sour cream
• 3 tablespoons chives
• 20 crepes (recipe follows)
• 3 eggs
• 3/4 cup all-purpose flour
• 1/2 cup water
• 2 cups milk
• 2 tablespoons unsalted butter (for crepes)
• Salt and pepper to taste

Recipe Yield: 20 Blintzes

Instructions:

1. Prepare the Squash:

   • Bake the whole acorn squash in a preheated 350°F (175°C) oven for approximately 1 1/4 hours or until the squash is very soft.
   • Allow the squash to cool, then peel, cut, and discard the seeds.
   • Puree the squash with 4 1/2 tablespoons of butter until it is very smooth.
   • Transfer the puree to a bowl and stir in salt, nutmeg, and pepper.

2. Assemble the Blintzes:

   • Lay the crepes on a work surface with the cooked side facing down.
   • Spoon 1/4 cup of the squash puree into the center of each crepe.
   • Fold the bottom and top flaps in, then fold in the sides to form a 2 1/4-inch package.

3. Cook the Blintzes:

   • Melt 1 tablespoon of butter in a heavy skillet over medium heat.
   • Brown both sides of the blintzes, turning them once. Continue adding a tablespoon of butter for each batch until all are browned.
   • Place the browned blintzes seam side down in a large baking dish.

4. Make Ahead Option:

   • The blintzes can be prepared up to 3 days ahead. Simply cover and refrigerate them. Bring to room temperature before continuing with the recipe.

5. Bake the Blintzes:

   • Preheat the oven to 400°F (200°C), positioning the rack in the center.
   • Melt the remaining butter and brush it over the blintzes.
   • Sprinkle with salt and pepper.
   • Bake the blintzes uncovered until they are puffy, approximately 20 minutes.

6. Serve:

   • Top each blintz with sour cream and chives.
   • Serve immediately and enjoy!

Crepes Instructions:

1. Prepare the Batter:

   • In a blender, combine the eggs, flour, water, milk, 2 tablespoons of butter, and salt.
   • Process until the batter is smooth, resembling the consistency of whipped cream. If it’s too thick, you can thin it with additional water.

2. Cook the Crepes:

   • Heat a 6-inch crepe pan and brush it lightly with butter.
   • Pour about 2 tablespoons of batter into the pan for each crepe.
   • Cook the crepes until the batter is set and the edges are golden. Do not flip them.
   • Once cooked, the crepes can be stacked between sheets of baking paper, wrapped in plastic, and refrigerated. They also freeze well for up to a month.

These Bergie’s Acorn Squash Blintzes are a delightful fusion of flavors and textures, making them a perfect dish for any occasion. Whether you’re looking for a comforting weeknight meal or planning a special dinner party, these blintzes are sure to impress your guests with their delicious taste and elegant presentation.