Preheat the oven to 200Â°C/gas 6.
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.
Roast for 30 minutes, stirring occasionally.
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.
Brush 4 small ovenproof bowls with a little of the remaining olive oil.
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.
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.
Mix together the remaining oil and balsamic vinegar and add the walnuts. Season well.
To serve, spoon the roasted butternut mix into the wrap cups and drizzle with the dressing.
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 Wheat and White Wraps
4 rashers streaky, rindless bacon, chopped
1tbsp roughly chopped fresh sage leaves
1 Â½ tbsp balsamic vinegar
2 tbsp walnut halves