Learn to Cook With Lesley Waters

Butternut Squash Wraps

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Butternut Squash Wraps

Serves: 4

Ingredients

• 1 small butternut squash, peeled, deseeded and diced
• 2 red onions, cut into wedges
• 6 tbsp olive oil
• Sea salt and ground black pepper
• 2 x Wheat and White Wraps
• 4 rashers streaky, rindless bacon, chopped
• 1tbsp roughly chopped fresh sage leaves
• 1 ½ tbsp balsamic vinegar
• 2 tbsp walnut halves

Wheat and White Deli Wraps

Instructions

• Preheat the oven to 200°C/gas 6.
• Place the butternut squash and red onion in a large roasting tin. Toss with 2 tbsp olive oil and season well with salt and freshly ground pepper.
• Roast for 30 minutes, stirring occasionally.
• Add the bacon and chopped sage and roast for a further 15 minutes or, until the vegetables are cooked and slightly charred and the bacon is crispy.
• Brush 4 small ovenproof bowls with a little of the remaining olive oil.
• Cut both wraps in half, fold each into a cone, push and mould into the bowls. The wrap should be approximately 2cm above the moulds.
• For the dressing. Place the walnuts on a baking tray and toast in the oven for 5-7 minutes or until lightly browned and toasted. Chop finely.
• Mix together the remaining oil and balsamic vinegar and add the walnuts. Season well.
• To serve, spoon the roasted butternut mix into the wrap cups and drizzle with the dressing.