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Squash Beggar’s Purse with Pomegranate and Sage

My friend, Farmer Gray, dropped off a huge bag of squash for me a while back. I have been slowly working through all of the little beauties, making tons of great raw food recipes. Today, I decided to make some squash wraps for a little beggar’s purse.. A cashew sage cream sauce is the perfect accompaniment.



These little “beggars purses” are filled with a mixture of pumpkin seeds, almonds, shredded squash, spinach, and pomegranate seeds! Make the wraps the day ahead and you will have a perfect little treat.


Squash "Beggar's Purse" with Pomegranate and Sage



  • 4 cups peeled and cubed squash
  • 2 young coconuts, flesh from
  • 1 cup water from coconut
  • 1 cup ground flax seeds
  1. Place all ingredients in high-speed blender. Blend until very smooth.
  2. Spread thin on non-stick dehydrator sheets.
  3. Dehydrate at 115 for 2-3 hours until dry but still flexible. Do not over dehydrate.
  4. Peel from sheets, cut into 5″ squares.


  • 1 cup pumpkin seeds (soaked and drained)
  • 1 cup almonds (soaked and drained)
  • 1/4 olive oil
  • 1/4 cup water
  • 2 cups spinach leaves, packed
  • 2 cups grated squash
  • orange, juice and zest from
  • 1 tablespoon agave syrup (optional)
  • 1 1/2 tablespoons dried sage
  • 1 cup pomegranate seeds
  • salt and pepper to taste*
  1. Place almonds, pumpkin seeds, water and oil in food processor. Process until finely blended.
  2. Add spinach and process until finely chopped and well incorporated. Remove to bowl.
  3. Add squash, orange juice and zest, optional agave, and dried sage. Stir to combine.
  4. Stir in pomegranate seeds and salt and pepper to taste

*I only use Himalayan Salt.

Sage Cream Sauce

  • 1 cup cashews, soaked and drained
  • 3/4 cups water
  • 2 teaspoons dried sage
  • salt and pepper to taste
  1. Place all ingredients in high-speed blender and process until smooth.


  • Chives
  1. Place spoonful of filling in center of wrap. Fold sides up and tie with chives.
  2. Place spoonful of sauce on plate, and place the “purse” on the sauce.
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  1. Stacey DAmico wrote on April 20, 2015

    These look beautiful an amazing. How many servings does this make?

    • Susan wrote on April 20, 2015

      Hi, Stacey, I would guess 3-4 but it was meant more as a “bite” vs full meal. Cheers!

  2. Shannon wrote on December 12, 2010

    These look absolutely fabulous! My husband and I are trying to be more and more raw, and I really really really want to make them since we just got a Excalibur dehydrator! Unfortunately, I don’t have access to fresh coconuts as I am located in rural Arkansas. Is there any raw substitute for young coconut flesh?

  3. Stephanie Quilao wrote on December 6, 2010

    I concur with everyone, VERY creative! I could eat a whole bunch of those :-)

  4. Gayle wrote on December 4, 2010

    These were fun, pretty, and delicious too!

  5. Nancee wrote on December 4, 2010

    I thank you, too, Rene, since its almost impossible to find young coconuts in the Ouachita Mountains of Arkansas! 😉

  6. Tessa wrote on December 4, 2010


    Thanks so much I have never made anything with coconut meat and thanks to you I can.

  7. Rene Oswald wrote on December 4, 2010

    You can substitute 1/4 cup coconut cream concentrate for the meat in one Thai coconut. If it’s not available in your area, you can find it at

  8. Gayle wrote on December 3, 2010

    I am in the process of making these right now for a tea tomorrow! They look so beautiful and will be perfect for the tea.

  9. Wendi Cross wrote on December 3, 2010

    This is sheer genius! I need to be in your kitchen 24/7 to experience the creative genius you seem to have come so naturally to you! Absolutely Wonderful! (((HUGS))) for sharing this with us!

  10. Kat wrote on December 3, 2010

    Absolutely amazing…….words just fail! Bravo!


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