By Emmy Ingham MS, RD - your resident Garden Manager
![](https://static.wixstatic.com/media/af8553_92e4f2d391b6401f8fb63c0687b537d8~mv2.jpg/v1/fill/w_800,h_533,al_c,q_85,enc_auto/af8553_92e4f2d391b6401f8fb63c0687b537d8~mv2.jpg)
Try this recipe of the month!
Butternut Squash Wraps with Roasted Chickpeas and Hummus
Filling
½ large butternut squash, peeled and cubed
(1) 15-oz can chickpeas, drained and patted dry
3 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp sriracha
2 tsp maple syrup
1 tsp smoked paprika
¼ tsp each salt and pepper
1 medium white onion, cut into chunks
Sauce
½ cup hummus, 120 g
2 tsp lemon juice, 10 mL
2 cloves garlic, minced
Water to thin
To Serve
4 flatbreads*
1 handful arugula
Roast: Preheat oven to 425°F (218°C). Throw all Filling ingredients in a large bowl and toss to evenly coat. Spread onto a parchment-lined baking sheet and bake for 30 minutes, or until squash is fork-tender.
Sauce: Combine all Sauce ingredients, adding a touch of water to thin into a sauce consistency.
Assemble: Evenly top flatbreads* with roasted fillings, hummus sauce, and arugula.
![](https://static.wixstatic.com/media/af8553_ad770d9fe4664129b8f6c98479508c3b~mv2.webp/v1/fill/w_980,h_686,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/af8553_ad770d9fe4664129b8f6c98479508c3b~mv2.webp)
Comments