This delicious filling boasts a whole lot of gustatory adjectives: sweet, bitter, savory, crunchy, chewy, cheesy — plus it’s nutritious and colorful, too. Hey, did you know that Parmesan cheese is the number one most umami-rich food? A smart friend told me this, so it must be true. Pass it along.
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.
- 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
- 8-10 crepes
- 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.