Prep Time
20 Minutes
Cook Time
20 Minutes
Makes
4
Ingredients
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2 Mission Wheat & White Wraps
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1 small butternut squash, peeled, deseeded and diced
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2 red onions, cut into wedges
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6 tbsp olive oil
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Sea salt and ground black pepper
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4 rashers streaky, rindless bacon, chopped
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1 tbsp roughly chopped fresh sage leaves
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1 tbsp balsamic vinegar
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2 tbsp walnut halves
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Instructions
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Step 1
Preheat the oven to 200°C/gas 6.
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Step 2
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.
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Step 3
Roast for 30 minutes, stirring occasionally.
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Step 4
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.
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Step 5
Brush 4 small ovenproof bowls with a little of the remaining olive oil.
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Step 6
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.
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Step 7
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.
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Step 8
Mix together the remaining oil and balsamic vinegar and add the walnuts. Season well.
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Step 9
To serve, spoon the roasted butternut mix into the wrap cups and drizzle with the dressing.
