Roasted Butternut Squash Collard Wraps
Prep/cook time does NOT include time to roast the butternut squash. Cube and roast your butternut squash beforehand. I like to wear disposable plastic gloves when working with butternut squash. This way, your hands won't get that sticky film on them. I also microwave the entire butternut squash for a few minutes in the microwave and then use a vegetable peeler to peel it. Microwaving it beforehand softens the skin and makes it easier to peel.
Ingredients
For the sauce:
- 1/2 cup tahini
- 1 lemon juiced (start with 3 tablespoons)
- 2 to 3 tablespoons maple syrup start with 2 tablespoons
- 2 tablespoons warm water
For the wraps:
- 1 tablespoon extra virgin olive oil
- 1/2 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
Instructions
For the sauce:
- 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.
For the wraps:
- 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!