Roasted Squash & Apple Wraps

Autumn harvest flavors meet casual American lunch fare in these roasted wraps. Caramelized butternut squash and crisp apples, kissed with maple and smoked paprika, tuck into whole-wheat tortillas with goat cheese and spinach.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 48g carbs
• 17g fat
• 3g fiber

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Ingredients

• 3 cups cubed butternut squash
• 2 medium crisp apples
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 large whole-wheat tortillas
• 3 cups baby spinach
• 4 oz goat cheese
• 1/3 cup pepitas
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice
• 3 tbsp honey mustard

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment for easy cleanup.
2. 2Peel and cube the butternut squash into half-inch pieces so they roast evenly and caramelize.
3. 3Core the apples and cut them into thin wedges; keep the skin on for color and texture.
4. 4Toss the squash and apple pieces on the sheet with olive oil, maple syrup, smoked paprika, salt, and pepper until glossy.
5. 5Spread everything in a single layer and roast 22 to 25 minutes, flipping once halfway, until the squash is tender and the edges are golden.
6. 6While the tray cools slightly, warm the tortillas in a dry skillet over medium heat for 20 seconds per side so they stay pliable.
7. 7Lay each tortilla flat and smear a thin ribbon of honey mustard down the center.
8. 8Pile baby spinach on top of the mustard, then spoon the warm roasted squash and apples over the greens.
9. 9Crumble goat cheese across the filling and scatter pepitas and fresh thyme leaves for crunch and aroma.
10. 10Drizzle a little lemon juice over each pile to brighten the sweet squash and apple.
11. 11Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap.
12. 12Slice each wrap on the diagonal, arrange on a board, and serve warm or at room temperature for easy grabbing.