Post sponsored by La Crema Wines. See below for more details.
With the time change, our weekday dinners become a bit cozier. It’s dark by the time we eat and the temperature has dipped to the point of craving a hot, filling meal every night. These butternut squash crepes have hit the spot numerous times recently. The slightly spicy squash is stuffed into cornmeal crepes and topped with a cilantro-crema. Paired with a lovely glass of La Crema Monterey Chardonnay– it’s a perfect, complete meal.
A couple notes: you can go one of two ways with the crema. If you can find Mexican crema at your grocery store, go that route. However, I know not every store stocks it and because of that, I’ve included a stand-in replacement. Either are delicious. Also, I’ve started making my own chipotles in adobo sauce with help from the recipe in Nopalito. This book is inspiring and I can highly recommend getting a copy.
The post Chipotle Butternut Squash Crepes with Cilantro Crema appeared first on Naturally Ella.