Roasted Kabocha Wrap with Sage, Goat Cheese, and Kale

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When filled with wholesome ingredients, wraps can provide quality over quantity. This wrap is also high in flavor and crunch, with great autumnal flair.

Makes 2 wraps

YOU NEED:

  • 1/4 – 1/6 of a medium kabocha squash (enough for 1 cup of mashed squash), chopped into 1-­inch cubes or 1/2-­inch thick slices
  • 1 tablespoon olive oil
  • 2 cups kale, chopped
  • 2 ounces fresh goat cheese, room temperature
  • 4-­6 fresh sage leaves
  • 2 medium (8 to 10‐inches) whole wheat wraps or thin
    pita bread, room temperature or slightly warmed

DIRECTIONS

  1. Preheat oven to 400 degrees F. Toss squash with 2 teaspoons olive oil and roast on a baking sheet in a single layer for 30 minutes, flipping halfway through roasting. Once thoroughly cooked, mash using a fork and set aside.
  2. Toss kale with remaining teaspoon of olive oil. Set aside.
  3. Lay out your wraps and spread half of the cheese across the center of the wrap horizontally, leaving 2‐inches on each side. Then spread one half of the squash over the cheese, and top with 2-­3 sage leaves evenly spaced and 1 cup of the kale on each wrap.
  4. Fold the sides of each wrap 2 inches over the filling and then fold the bottom flap over it and complete rolling the wrap. Cut in half and serve at room temperature.