Prep Time

20 Minutes

Cook Time

20 Minutes

Makes

4

Ingredients & Instructions
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Ingredients

  • 1 small butternut squash, peeled, deseeded and diced

  • 2 red onions, cut into wedges

  • 6 tbsp olive oil

  • Sea salt and ground black pepper

  • 2 x Mission Deli Wheat & White Wraps

  • 4 rashers streaky, rindless bacon, chopped

  • 1tbsp roughly chopped fresh sage leaves

  • 1 tbsp balsamic vinegar

  • 2 tbsp walnut halves

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Instructions

  • Step 1

    Preheat the oven to 200°C/gas 6.

  • 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.

  • Step 3

    Roast for 30 minutes, stirring occasionally.

  • 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.

  • Step 5

    Brush 4 small ovenproof bowls with a little of the remaining olive oil.

  • 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.

  • 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.

  • Step 8

    Mix together the remaining oil and balsamic vinegar and add the walnuts. Season well.

  • Step 9

    To serve, spoon the roasted butternut mix into the wrap cups and drizzle with the dressing.

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