Squash, ricotta and spinach wrap – autumn is here.

Healthy, cheap and easy to prepare autumn dish. Perfect for lunch and as a sharer for a party.

To make  4 – 5 wraps you will need:

5 wholemeal/ seeded tortillas

1 butternut squash

200g ricotta

30g mixed seeds

100g baby spinach

3 garlic cloves

3-4 thyme stalks

1 lemon

1 teaspoon cumin

½ teaspoon grounded ginger

½ teaspoon cracked pepper

½ teaspoon chilli flakes

Olive oil

salt

Equipment needed

Oven, baking tray, mixing bowl, spoon

Method

Start with heating up the oven to 180°C.

Place your squash on a chopping board and cut in half. Using a spoon, scoop out the seeds. Prepared squash cut into chunky pieces and put on a baking tray. Season it well with salt, pepper, thyme and garlic and a drizzle of olive oil. Chuck it into the oven and bake for 25- 30 minutes. Don’t worry if some bits will get darker, this is natural sugar caramelizing and giving to your dish extra flavour.

Take it out when it’s soft all the way through. Set on the side to slightly cool down. It will make it easier for you to take off the skin.

Meantime put the seeds on the tray and toast in the oven for 4-5 minutes until golden brown. Stir them to give an even colour. Take them out and place in the mixing bowl.

Separate flesh of the squash from the skin and put in the same mixing bowl where the seeds are.  Add ricotta and all the spices. Finish it with a squeeze of lemon juice and season with salt. Mix it all, breaking the squash into smaller pieces. Taste it! Do you like it? Take your spinach and get ready to make your wraps!

Place spinach leaves on the tortilla and your squash mix – 3 – 4 tablespoons, on top of it. Fold in both sides, fold the tortilla in half and roll in tight towards the opening (check the picture for advice). Place them back on the baking tray, seam side down and put in the oven for 4minutes. Alternatively, you can use a panini press if you have one.

Cut in half, plate and enjoy!! You did it well!!