Lettuce

Tejas Butternut Wraps

Tejas Butternut Wraps

Wine Pairing:

Pecorino

Active Time:

20 - 25 minutes

Total Time:

25 - 30 minutes

Ingredients

Produce

  • 1 jalapeño pepper
  • 1 lime
  • 1 oz green beans
  • 10 oz cucumber
  • 4 oz tomato
  • 6 oz jicama
  • 8-12 chard / collard leaves

Spice Mix

  • Cilantro
  • Parsley
  • Pepper
  • Salt

Proteins and More

  • 1 butternut squash
  • 6 oz greek yogurt

Pantry Items

  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp honey
  • ¾ tsp black pepper
  • ¾ tsp sea salt

1: Preheat oven to 425º

2: Cook squash

  1. Cut off ends and peel butternut squash. Slice down center lengthwise and scoop out seeds (see back for how to use seeds). 

  2. Cut into 2” long ½” wide “fries” and place in bowl. Toss with 1 tbsp olive oil, ½ tsp sea salt, ½ tsp black pepper, and ½ tsp garlic powder.

  3. Lay onto lined baking sheet in a single layer. Place into oven and cook for 15 minutes (continue to step 2 while waiting for squash to cook).

  4. After 15 minutes, remove from oven and flip each piece using a spatula. Roast for another 10 - 15 minutes or until caramelized.

3: Prep vegetables

  1. Deseed cucumber (see back for details). Cut into ¼ inch slices.

  2. Cut tomatoes into thin wedges.

  3. Cut off ends of green beans and cut into 1” pieces. 

  4. Optional - dice all or part of  jalapeño pepper if added spice is desired. 

  5. Peel jicama and grate or cut into thin matchsticks. 

  6. Rinse chard leaves set aside.

4: Make slaw and chipotle ranch

  1. Combine cucumber, tomatoes, green beans, jicama, and (optionally)  jalapeño pepper into a bowl. 

  2. Add juice of ½ lime, ½ tsp honey, ¼ tsp sea salt, ¼ tsp black pepper. Stir well to combine. Set aside.

  3. Pour chipotle aioli into a bowl and whisk with yogurt and the juice of ½ lime. Set aside.

5: Serve

Serve family style. Grab a chard leaf, add some slaw, and top with squash. Serve with chipotle ranch as dip or topping. 

Chef Tips

Use those butternut squash seeds!

  1. After scooping them out, rinse well with water and remove all stringy bits. This is a gooey, fun task for kids to do while you’re cooking.

  2. Pat dry with a towel then toss in a bowl with 1 tsp coconut or olive oil, ¼ tsp sea salt, and ¼ tsp black pepper

  3. Lay into a single layer on a lined baking sheet and bake at 300ºF for 20 minutes, until seeds are golden.

  4. Eat them on top of a salad or just as a healthy snack!

 

How to de-seed a cucumber:

  1. Cut off ends, peel or stripe if desired. Slice in half lengthwise.

  2. Use a small spoon to gently scrape the seeds out into the compost. You should be left with a cucumber boat.

  3. Chop or slice as desired.