Filling (can be made a day ahead)

• 2 lbs. pie pumpkin or winter squash (Sweet meat, Kabocha or Butternut), split and seeded
• 3 Tbsp. toasted pinenuts, coarsely chopped
• 1/2 tsp. chives, chopped fine
• salt & pepper to taste

Bake the squash, cut side down, on a cookie sheet covered with parchment paper at 350 degrees until soft. Flip over to allow trapped steam to escape and cool. Scoop out squash and puree when cool enough to handle. Add other ingredients.

Crepes (can be made a day ahead)

• 2 eggs
• 1 1/4 c. milk
• 3/4 c. all-purpose flour
• 3 Tbsp. unsalted butter, melted
• pinch sea salt

Mix together eggs, salt and 1/2 cup milk. Whisk in flour until smooth. Add remaining milk and butter and allow to rest for 30 minutes. Whisk again, adding a bit of water if the batter needs thinning. Make crepes in a small non-stick pan over medium heat using a rotating wrist movement and the minimum of batter to just cover the bottom of the pan. When the first side browns on the edges tap the edge of the pan to loosen the crepe and flip it over with a spatula or a quick flick of the wrist. After 15 seconds more, remove to a flat surface to cool and repeat until all the batter is used–it should make 12 crepes.

Sauce

• 1 c. heavy cream
• 1/4 c. dry white wine
• 1 Tbsp. shallot, chopped fine
• salt & pepper to taste
• Bring to a simmer and remove from heat.

Place just off center on each crepe 3-4 Tbsps. of the filling. Fold in half, then into a quarter circle over the filling. Place the crepes, with the filled quarter on top, in pairs in a large sauté pan containing half the sauce. Pour the remaining sauce over the crepes and bring to a boil over high heat. Place in a hot oven until the crepes begin to brown and the sauce is bubbling. Place a pair of crepes on each plate and spoon the remaining sauce around them. Sprinkle with grated Parmigiano or crumbled smoked ricotta cheese and serve immediately with a crisp, not too oaky, white wine.