Cooking with Butternut Squash

By Emmy Ingham MS, RD - your resident Garden Manager

Try this recipe of the month!

From Sarah Bond

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.

Image source: https://www.liveeatlearn.com/roasted-butternut-chickpea-hummus-wraps/