Bacon and Butternut Squash Wraps

Ingredients

• 2 Mission Wheat & White Wraps

• 1 small butternut squash, peeled, deseeded and diced

• 2 red onions, cut into wedges

• 6 tbsp olive oil

• Sea salt and ground black pepper

• 4 rashers streaky, rindless bacon, chopped

• 1 tbsp roughly chopped fresh sage leaves

• 1 tbsp balsamic vinegar

• 2 tbsp walnut halves

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Mission Wheat & White Wraps

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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.