Roasted Butternut Squash, Beet, Ricotta Wrap Recipe


Oh how I love you, butternut squash.  Your sweet, nutty flavor.  Your fiber, your potassium, your vitamin A.  You make my life complete.  Yet you break my heart every time I eat you.  Why?  Because chopping and peeling you is SO FREAKING ANNOYING!  Am I supposed to be a body builder in order to chop this stuff?  It legit makes me never want to cook it myself despite my lust over it.  Well friends, I have found a solution: the microwave.  Not sure if this is a tool you have heard of or not, but it is legit.  Simply:

1) Poke holes in the squash using a fork.

2) Slice the top and bottom off of the squash.

3) Throw that baby into the microwave for about 3-4 minutes (depending on how big of a squash it is).

4) Thank me as you easily peel the skin using a vegetable peeler or knife. 

5) Thank me again as you easily chop and then throw into the oven to roast.  

You are welcome, friends.  You are welcome.

A quick word on beets- roast or steam them with the skin ON.  This also makes the 100 times easier to peel after they are cooked.

Another quick word on Flatout wraps- have I mentioned how much I love these things?  Healthy AND tasty??  Yes plz.

This wrap is filling, high fiber, meatless (think: meatless Monday meal??!!), high potassium, and whole grain.  Oh, and did I mention that it’s TASTY?!  

Roasted Butternut Squash, Beet, Ricotta Wrap


Servings: 2 wraps

  • 1 Butternut squash, chopped and peeled
  • 2 beets, roasted, peeled, and sliced
  • 2 Flatout Wraps
  • 1/4 cup low-fat ricotta cheese
  • 1/4 cup hummus (I used Hope Foods Spicy Avocado hummus)


  1. Spread 2 Tablespoons of ricotta cheese onto each wrap.
  2. Sprinkle each wrap with even amounts of squash and beets.
  3. Top each off with 2 Tablespoons of hummus.
  4. Roll and enjoy!

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