Savory Squash Crepes With Sage “Cream” Sauce

by Susan on October 13, 2009


Yesterday, we talked about raw food and cold weather. It’s so much easier to stay committed to raw when it is warm out. Fresh fruit and vegetables are abundant and in season. As the cold weather approaches, our bodies crave more substantial, warmer foods. One way I deal with this is to make my favorite fall raw foods, warm. I approach my dehydrator the same way I would approach a crock pot. With a little advanced preparation, you can have a warm dinner waiting for you. The wraps can be made a head and put into the dehydrator for the last 20 minutes as you prepare the sage “cream” sauce.

Carnival-2Squash and sage are a great combination. I found these little beauties at the farmer’s market on Sunday. Throw in a few craisins for an accent and you have a dish, easy to make and worthy of company. By soaking the squash before hand and placing it in the dehydrator in the morning, the starches will be reduced and your warm squash is ready to go.

For this recipe, I used carnival squash. They are sweet, full of beta-carotene which is an anti-oxidant and anti-inflammatory, vitamin A and C and fiber. Other benefits include folate, copper, vitamin B6, niacin, and omega-3 fatty acids.

This recipe might seem a little complicated at first but it is actually very easy. Read through it first. You have a little advanced preparation but only minutes of actual food handling and very few ingredients. Enjoy!

Savory Zucchini Wraps with Squash, Craisins and Sage “Cream”


  • 2 medium carnival or acorn squash
  • 2 T Olive Oil
  • Salt and Pepper

Advanced Preparation: The night before: peel and cube squash and place in cold, salted water. Place in refrigerator over night. In the morning, drain, toss with 2 T olive oil, salt and pepper. Place on screens in dehydrator. Dehydrate for 8 hours.


  • 4 C Pureed Zucchini
  • 1 C Ground Flax
  • 2 T Olive Oil
  • 2 T Fine Herbs

Combine all ingredients. Spread on teflex sheets. You want this to be at least 1/4″ thick as zucchini will greatly reduce when dehydrated. Place in dehydrator with squash. You will want to peel the sheet off half way through the dehydration and move to screen. Always place face up after you remove the sheet. You want these dried but not crisp. Dehydration time will be around 8 hours at 116. Cut into quarters. Will make 4 to 5 wraps.

Sage “Cream” Sauce

  • 1 C Soaked Cashews
  • 1/2 C Pine Nuts
  • 2 T Olive Oil
  • Juice from 1/2 lemon
  • 2 T sage (I used dried)
  • salt and pepper to taste

In the morning, Put 1 C cashews in water, place in refrigerator. You will make the cream sauce just before assembling. Place all ingredients in food processor and process until well blended and smooth. You can also put this in the vitamix for an even smoother consistency.


  • 1/2 C Craisins
  • Sage Cream Sauce
  • Zucchini Wraps
  • Squash

Spread sage cream sauce on wrap. Top with squash and craisins. Roll, cut and enjoy!

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{ 32 comments… read them below or add one }

Lindsay October 13, 2009 at 7:24 am

Amazing dish I can’t wait to try this!


pure2raw twins October 13, 2009 at 7:54 am

Looks delicious. Glad to hear that carnival squash is so good for me because I love it. And I love sage… perfect combo I would agree.


VeggieGirl October 13, 2009 at 8:00 am

WONDERFUL raw dish for fall!


Pam October 13, 2009 at 12:39 pm

Holy YUM!


Eco Mama October 13, 2009 at 12:49 pm

Wow wow WOW!!


Heather October 13, 2009 at 2:20 pm

Oh man, what a wonderful recipe! Squash is one of my favorites, and this looks perfect! Can’t wait to try it out!


ofek October 13, 2009 at 6:01 pm

very nice!! besides the orange squash and cream what are the red things you seed in the wraps in the photo?


Susan October 15, 2009 at 6:21 am

Those are the craisins.


Kelly Myra October 13, 2009 at 6:22 pm

Looks good! I’ve been getting into the zucchini wraps a lot myself recently. I made some last night with apple & zucchini.


Amy Oscar October 14, 2009 at 4:16 pm

This looks great. I’ve been wondering how people make those gorgeous and yummy cream sauces without dairy. Can’t wait to try it tonight!


polly raichert October 16, 2009 at 7:11 am

susan these look amazing! gonna try them today. I sooo wished you had had the dessert class. For anyone out there who hasn’t taken one of Susan’s classes – they are truly rawmazing amazing! She teaches, instructs and encourages and keeps it simple and affordable. Any plans to reschedule the dessert class. i’m sorry to have missed it. cant wait to try new recipes! see you soon


Marie October 23, 2009 at 10:08 pm

I made these for dinner tonight and they were amazing!! I used raisins instead of cranberries since I couldnt find any without sugar. I also used butternut squash. I will definitely be making these again. 😀


Foodeater November 2, 2009 at 2:53 am

Wow, these looks so good and they sound amazing… hard to believe they are raw!


Kari @ Eating Simply November 2, 2009 at 11:47 am

I just got my dehydrator so I’ll have to give this a try. I love all the ingredients so it should be fun to make and it sure looks delicious.


Joyce Holsten November 18, 2009 at 12:22 pm

I had to add flax meal to my pureed zucchini in order for it to dry. Someone else on the RFC also had to add flax as well. Perhaps we didn’t puree the zucchini correctly? I used 5 small zucchini and processed them until the mixture was nice and smooth. After several hours I was sure the one wrap would never dry. So at 2pm I scraped it off and added the flax meal. Then I stuck it back in the dehydrator and it worked fine. I’m just wondering what I did wrong. Maybe I shouldn’t have pureed my zucchini so long in the food processor? And how many zucchini did you use to make your puree? I took couple photos of my results which were good. And I really liked my crepe with the flax meal (I also added Spike seasoning)

Joyce Holsten


Susan November 18, 2009 at 1:26 pm

Thanks for pointing that out, Joyce. There was a typo on the recipe. I did use 1 C ground flax.


Jeani February 15, 2010 at 8:57 pm

These do look really quick and easy. Do these little carnival squash need to be peeled?


Susan February 15, 2010 at 9:13 pm



Stephanie N. February 17, 2010 at 4:03 am

Hello! I prepared the zucchini wraps, they’re drying now, and cube the squash and place in a bowl of cold salted water and placed in the fridge. I’m new to this sort of ‘cooking’ so I was wondering….how does the squash outer skin get removed? after salt soak? before dehydrating right? Some detail would be most appreciated! Thank you!


Susan February 17, 2010 at 8:14 am

You need to peel the squash before you start. I will correct the recipe.


Ellen March 26, 2010 at 10:43 pm

I made this for dinner! Yummy. The colors are amazing! I used raisins but I believe the craisins might have been better They are hard to find w/o sugar so I am thinking the Himalayan raisins would be nice. I also added fresh ginger juice and ginger root to sage sauce. My husband I and I were looking for a “bite’. Simply adding cayenne to the pumpkin might remedy that for our taste buds. I served the crepes with fresh sliced tomatoes and local, organic arugula.
Thank you, Susan. You are completely inspiring. I’m adding kabucha pumpkin to my garden again. We have difficulty growing zucchini here so I am going to try to make the crepes with Kale.


Victoria October 11, 2010 at 2:05 pm

Hi, I just wanted to add my two cents in about your site and your recipies. Wow. I used to have an all raw diet but slowly went off it. I had a hard time cooking for a meat and potatoes family. I started to eventually feel terrible with aches and pains and started a clense/fast with the intention of coming off the fast into my raw diet again. I MISS IT! I found your site totaly by serindipity and just love it. I love how you put together spices and ingredients that just so perfectly match. Your Sage Butter is divine. Thank you. Your site has given me wonderful, healthy food recipies as well as re-ignited my passion for Raw.


Jeani June 25, 2011 at 2:34 pm

Hi, Susan ~
Even though it’s the dead of summer here, I want to make this. You mention the wraps being ‘face up’.
Which side is that … the side that was on the screens, or the side that was up from the beginning?
That felt like a stupid question once I put it out there, but I’ll let you answer anyway. :-)
Thanks so much, again and again and again!


Sunna March 9, 2012 at 7:20 am

Hi, I found your site a few days ago and just wanted to drop you a line and say thanks. I made your Kale chips recipe (oil, garlic, basil), kale salat and last night I made these zucchini wraps for my girls 4 & 6 yrs old. They totally rock. I will be trying out more of your recipes.


Wayne April 8, 2012 at 2:53 am

Sorry, if this seems like a silly question, but when you say “Always place face up after you remove the sheet.” for the wraps, do you mean you keep it the same way (dry on top, wet underneath) ?


Susan April 8, 2012 at 9:40 pm

Keep the top side the top side. Cheers!


Shaina Agbayani April 9, 2012 at 12:46 am

Hey there,

OMG! I’m so so so excited to continue on with raw now. I’ve been doing it for a week, primarily due to health issues, but now it’s just a wonderful culinary challenge / adventure. I’m wondering if by T you mean TSP or TBSP?

Thanks :)
You’re awesome!


Susan April 9, 2012 at 7:48 am

A capitol T means Tablespoon. A small t means teaspoon. This is pretty universal. Cheers!


Amy December 8, 2012 at 2:25 pm

The 2T of fine herbs–does that mean I choose my own seasoning or is it a specific mix? Also, when you say “remove the sheet” and place face up halfway through dehydration, does that mean the mixture is pressed between two sheets, I remove the top sheet halfway through and then finish the dehydration?


Susan December 8, 2012 at 2:39 pm

Fine herbs are a specific mixture of herbs. You can find them in the spice section of the store or look up the mixture and make your own. You remove the non-stick sheet and transfer to screens (see post). Cheers!


Stacey January 31, 2013 at 11:32 am

I love this recipe. I simplified it and ate the leftovers for a quick wrap and go! I ate this more times in the car that at the table! I don’t have a dehydrator, so I roasted the squash, used ready made healthy wraps and substituted Garam Masala for seasoning the sauce because I found my fresh sage not so fresh in the spice drawer! I’m blaming hubby 😉 The sage would have been the bomb…but, surprisingly that spice worked well. Who new? Be careful not to vitamix too long or you’ll get nut butter! This was so yummy and healthy! Thank you so much!


Nicole October 28, 2014 at 1:29 pm

What can I use in place of the oil?


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