Squash and Salad Wrap with Homemade Dressing


Utterly moreish

You’ll need:

  • 1 butternut squash
  • Corn tortilla
  • Sweet peppers (chopped)
  • Mixed salad leaves
  • Your favourite salad bits

For the dressing:

  • cup olive oil
  • ¼ cup cider vinegar
  • 4 tbsp cup whole grain mustard
  • 2 tsp agave syrup 
  • Salt and pepper

The how to:

  1. Pre-heat your oven to 200°C 
  2. Stab your butternut all over with a large knife and put in the oven for about an hour or until inside is cooked through.
  3. Scoop out the flesh of your butternut and add your desired amount to the wrap.
  4. Layer some salad leaves and your peppers then roll it up into a wrap.
  5. Serve with a side salad and drizzle with dressing.


  1. Whisk everything together and store in an air tight jar in your fridge for up to a week.

Top tip:

If you bake 2 butternut squashes at once you can use one and a half later that evening for soup, saving you prep time. You’re welcome.

wpid-2015-10-26-04.09.35-1.jpg.jpeg Kisses from cornwall

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