Roasted Butternut Squash Collard Wraps! A healthy and delicious way to enjoy some of your favorite veggies! Try them with homemade tahini sauce, or my spicy peanut sauce! Either way, make these wraps!
Happy Monday you guys!
Today, we have freezing rain in the forecast all day. . I’m staying in and baking and cooking all day. Sounds like a plan to me! Next week, and I cannot believe this, I will be in Charleston, South Carolina for a photography and food styling workshop with Helene Dujardin. I am super excited and cannot wait!
This was a happy little surprise because I was making a savory tart and had leftover filling and collard green leaves! I love sautéing roasted butternut squash with chard, mushrooms and onions. So good!
WHY YOU NEED TO TRY COLLARD WRAPS
If you’ve never tried collard wraps, you need to! These are a great low carb alternative when making wraps, they are delicious and cheap! And, they are a great source of Vitamins A, C, K and a ton of fiber!
When making wraps, you can keep the collard greens raw, this is what I prefer because of the freshness and slight crunch, or, you can blanch or steam them which makes it easier to fold them, or lastly, you can simply slice them in half and remove the thick stem in the middle. The thick stem is what makes them hard to fold when they are raw. For this recipe, I used them whole (stem in) and I cut them in half.
This video will show you how to slice them in order to remove the stem.
I also added pine nuts in these wraps. Freaking love them in here.
I’m a huge sauce and condiments person. For me, if the sauce isn’t good, the wraps aren’t good. Here are two options for the dipping sauce, which I also put into the wrap . . see, I told you I love sauce. If that’s too much sauce for you, do one or the other: put the sauce into the wrap, or leave them dry and serve with the dipping sauce.
This is a tahini sauce from Minimalist Baker. I love her blog and recipes. Be sure to check out her roasted vegetable quinoa harvest bowls.
Alternatively, you can make my spicy peanut sauce. Recipe here. I absolutely love this because of the gochujang. I could seriously spread this on everything I eat.
I hope you give these wraps a try!
The kids are home today because of Martin Luther King Jr. Day. I’ve been reflecting a lot on the current state of our country and the upcoming inauguration of our future President. . I expect that there will be lots of riots, marches and protesters .. I am praying for safety and clarity in all of this craziness.
- ½ cup tahini
- 1 lemon, juiced (start with 3 tablespoons)
- 2 to 3 tablespoons maple syrup (start with 2 tablespoons)
- 2 tablespoons warm water
- 1 tablespoon extra virgin olive oil
- ½ onion, finely diced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- salt and pepper
- 1 bunch swiss chard, chopped
- 2 to 3 cups roasted butternut squash
- 5 to 6 collard green leaves; left whole or sliced in half with the stem removed
- carrots, julienned
- raw zucchini, julienned
- pine nuts
- Toothpicks to close
- Whisk together the tahini, lemon juice, and maple syrup in a small mixing bowl and slowly add/whisk in the water. Taste and adjust ingredients as needed. You want the sauce to be on the thicker side versus watery. Set aside.
- Heat the olive oil in a large pan over medium high heat. Add the onions and mushrooms and sauté for about 4 minutes. Add the garlic, season with some salt and pepper, add the chard and continue to cook until the veggies are softened, for an additional 4 to 5 minutes.
- Add in the roasted butternut squash and toss together. Let cook for another 2 minutes. Taste and season with more salt and pepper if desired. Remember, the sauce will help add some great flavor to your wraps so you don't need a lot of salt and pepper.
- To assemble:
- For this recipe, I am leaving the collards raw. As I stated in the post, you can steam or blanch the wraps to make the wrapping and rolling process easier.
- Lay down your collard green (whole or half) and spread in some sauce. Lay down some cooked veggies in the lower middle section of your leaf, leaving some space at the bottom, and then top with raw carrots and zucchini. Sprinkle on some pine nuts and you're ready to wrap!
- To wrap: if using a half collard leaf, carefully roll up from bottom to top. Close with a toothpick if desired. If using the entire leaf, lay in your veggies and toppings in the lower middle section of your leaf, and fold in both sides (right and left), then carefully fold up the bottom part of your collard and then roll up, with the sides tucked in. Roll up until closed. Repeat with remaining collards. Slice and serve with the dipping sauce! Enjoy!
Using one whole collard green leaf:
Using a half size collard green: