Festive Butternut Squash, Ham and Chestnut Crêpes

These butternut squash chestnut crepes bring together roasted squash, savoury ham, crisp prosciutto, aromatic rosemary, nutmeg, and a splash of brandy for a rich and festive seasonal main. With soft, delicate crêpes wrapped around a hearty sweet–savoury filling, this dish feels wonderfully cozy and celebratory – perfect for winter gatherings, holiday brunches, or a comforting cold-weather dinner.

Hey, folks – I hope you’re all doing well.

This week, I’m sharing a bright and flavourful seasonal crêpe idea that blends hearty textures with warm holiday spices. With butternut squash, chestnuts, nutmeg, rosemary, and two kinds of savoury cured meats, these crêpes deliver a satisfying mix of festive richness and winter comfort. So, let’s dive into these butternut squash chestnut crepes.

Why You’ll Love These Butternut Squash Chestnut Crepes

• Make-Ahead Friendly: Crêpes and filling can be prepped ahead for easy assembly.
• Festive Flavour: Nutmeg, rosemary, brandy, prosciutto, chestnuts, and squash create a warm, seasonal filling.
• Sweet–Savoury Balance: Dried cranberries and squash pair beautifully with salty ham and prosciutto.
• Satisfying Main Course: Perfect for holiday brunch, lunch, or a winter dinner.
• Flexible Ingredients: Swap cheeses, herbs, or meats to suit your preferences.

Butternut Squash Chestnut Crepes: Flavour and Texture Profile

These crêpes are rich, aromatic, and deeply wintery. You’ll taste the earthy sweetness of butternut squash and chestnuts balanced with salty ham, crisp prosciutto, and warm spices like nutmeg and smoked paprika. Rosemary and sage bring herbal brightness, while dried cranberries offer small bursts of sweetness. The brandy adds a subtle festive warmth, and melted cheese ties everything together into a hearty, comforting filling.

Ingredients You’ll Need for Butternut Squash Chestnut Crepes

Crêpes

• Flour: Provides structure for soft, tender crêpes.
• Water & whole milk: Create a balanced, smooth batter.
• Eggs: Bind and add richness.
• Butter: Adds flavour and ensures pliable crêpes.
• Salt & sugar: Enhance overall taste.

Filling

• Roasted butternut squash: Slightly firm, naturally sweet cubes.
• Ham & prosciutto: Savoury, salty, and flavour-rich.
• Chestnuts: Soft, nutty, and wonderfully seasonal.
• Dried cranberries: Add pops of tart sweetness.
• Olive oil & butter: Form the base for sautéing.
• Onion & garlic: Add aromatic sweetness and depth.
• Rosemary & sage: Earthy, woodsy herbs perfect for winter dishes.
• Nutmeg: A classic holiday spice that warms the entire filling.
• Smoked paprika & chipotle: Provide gentle heat and smokiness.
• Brandy or cognac: Adds aromatic depth (optional but excellent).
• Shredded cheddar: Melts beautifully and binds the filling.

Possible Additions and Variations

• Swap the cheese: Try Gruyère, smoked cheddar, or mozzarella.
• Vegetarian version: Omit ham and prosciutto and add mushrooms or extra squash.
• Extra herbs: Thyme or marjoram make lovely winter additions.
• More heat: Add red pepper flakes or extra chipotle.
• Creamier filling: Stir in a few tablespoons of ricotta or cream cheese.

More Crêpe Ideas for Holidays

Are you looking for more fun recipes, like these butternut squash chestnut crepes? Be sure to check more recipes below:

• Christmas Crêpes with Chicken and Chestnuts
• Christmas Buckwheat Crêpes (Buckwheat Crêpes with Turkey)
• Crêpes Suzette (Crepes with Orange Liqueur Sauce)
• Gingerbread Crêpes (With Cream Cheese Cointreau Sauce)
• Crêpes with Cranberry Wine Sauce

I hope you like these butternut squash chestnut crepes, and you will give this festive holiday recipe a try soon. If you make it, please let me know in this post, send me an Instagram message, or share your photos adding the hashtag #havocinthekitchen.

Cheers!

Print

Festive Butternut Squash, Ham and Chestnut Crêpes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains, Sweet and Savoury CrepesCuisine: Author’s Recipes

Festive butternut squash, ham and chestnut crepes with rosemary, nutmeg, cranberries, and brandy – a rich main perfect for holidays.

Servings

8-10

servings

Prep time

15

minutes

Crepes

1

hour

Cooking time

1

hour

Cook Mode

Keep the screen of your device on

Ingredients

• Crêpes:

• 1 cup (120 gr.) all-purpose flour

• 2/3 cup (160 ml.) lukewarm water

• 1 cup (240 ml.) whole milk

• 2 large eggs

• 2 tbsp. butter (30 gr.), melted plus more for greasing

• a good pinch (~1/8 tsp.) of salt

• 1/2 tsp. granulated sugar

• Filling:

• 1-2 tbsp. (15-30 ml.) olive oil

• 1 tbsp. (15 gr.) butter, optional

• 1 medium onion, sliced

• 2-3 garlic cloves, minced

• 1 tbsp. minced fresh rosemary

• few large sage leaves, minced

• 250 gr. roasted butternut squash (it should be cooked through but still slightly firm)

• 150-200 gr. cooked ham, cubed

• 2-3 slices of prosciutto (50 g.), sliced

• 150 gr. cooked chestnuts, peeled and crumbled

• 1/3 cup (ab. 40 gr.) dried cranberries

• a good grating of nutmeg

• 1/2 tbsp. smoked paprika

• 1/2 tsp. chipotle powder

• salt and pepper, to taste

• a few good splashes (20-30 ml.) of brandy or cognac (optional)

• 1 1/2 cup (about 150 gr.) shredded cheddar or other cheese of your choice

Directions

• Crêpes:
• To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter, whisk well.
• Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a splash of water or milk.
• The skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
• Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned. Flip and cook for another minute or so.
• Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 10-12 crepes.
• Filling:
• Heat 1-2 tbsp. olive oil in a large pan over low-medium heat. Cook the onion and garlic, about 7 minutes, until soft but not browned.
• If desired, deglaze the pan with a few splashes of brandy or cognac. Add the ham, prosciutto, chestnuts, cranberries, rosemary, and sage. Season with a bit of salt and pepper, as well of smoked paprika, chipotle, and nutmeg. Cook for about 5 minutes.
• Stir in the butternut squash and cook for 2 minutes. If desired, at a little knob of butter. Off heat and let the mixture cool for 10 minutes or so.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and then parchment (for easy cleaning!)
• Place about 1/3 to 1/2 cup of the filling in the middle of on a crepe; don’t overload as the crepes could tear To avoid any breakage, I would suggest filling the crepes directly on a baking sheet (to avoid transfer from one surface to another). The filling should be enough for 8-10 crepes, depending on the size of the crepes.
• Folding the crepe slightly pressing the edges. The edges will not perfectly keep their shape – that’s why I suggest arranging crepes on a baking tray the way when at least one or two sides of each crepe touch another crepe(s). This support will ensure they will keep their crisp edges up once baked! 
• Sprinkle with the shredded cheese on top and bake for about 15-18 minutes or until the edges are crisp and lightly browned and the cheese has melted a bit.
• Serve warm, optionally with cranberry sauce or sour cream. Keep the leftovers refrigerated for up to 4 days and preheat in a microwave or on a dry pan over low heat, covered. Enjoy!