Crepes with Radicchio, Butternut Squash, and Walnuts

crêpe filling radhicchio and butternut squash

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Crepes with Radicchio, Butternut Squash, and Walnuts

This delicious crepe filling is sweet, bitter, savory, crunchy, chewy, cheesy — plus it's nutritious and colorful, too. Check out our post on how to make crepes if you're not familiar with the technique. It's really pretty easy.

Course Breakfast and Brunch

Cuisine French

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 166kcal

Author Robin @ All Ways Delicious

Ingredients

2 tablespoons olive oil
1 medium onion chopped
1 small head of radicchio chopped
½ teaspoon kosher salt
1½ pounds butternut squash diced (¼" to ½")
½ cup water
1 cup crushed walnuts
1 cup grated Parmesan cheese

Instructions

In a large skillet, heat the olive oil over medium heat. When oil is hot but not smoking, add the onion and cook, stirring, until onion begins to brown (about 10 minutes).
Add the radicchio and continue to cook until wilted and lightly browned. Stir in the salt and transfer mixture to a serving bowl or platter.
Add squash and water to the skillet, bringing water to a boil. Lower heat and simmer, covered, until squash is tender (7 to 12 minutes, depending on size of cubes).
Remove squash from skillet and add to serving bowl or platter. Sprinkle walnuts and cheese on top.
You can mix up all the ingredients and fill the crepes before serving, or just bring the filling to the table and let guests roll their own.

Nutrition