Roasted Squash & Grape Wraps

Roasting whole grapes until they blister draws out jammy sweetness that loves caramelized delicata squash. These easy American lunch wraps fold the duo into soft tortillas with spinach, tangy goat cheese, toasted walnuts, and a touch of honey.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 12g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 medium (about 1 lb), seeded and sliced delicata squash
• 1½ cups seedless red grapes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 large flour tortillas or wraps
• 3 cups baby spinach
• 4 ounces, softened goat cheese
• 1 tablespoon honey
• ⅓ cup, chopped toasted walnuts
• 1 teaspoon fresh lemon zest

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Toss the delicata half-moons and whole grapes with olive oil, thyme, salt, and pepper until evenly coated.
3. 3Spread in a single layer on the sheet and roast until the squash is golden and tender and the grapes are blistered and jammy, 20 to 25 minutes, flipping once halfway.
4. 4Remove from the oven and let the mixture cool slightly so it will not wilt the greens too aggressively.
5. 5Warm the tortillas briefly in a dry skillet or microwave so they are pliable and easy to roll.
6. 6Stir the softened goat cheese with honey and lemon zest until smooth and spreadable.
7. 7Lay each tortilla flat and spread a generous layer of the honeyed goat cheese across the center.
8. 8Top with baby spinach, then spoon on the warm roasted squash and grapes.
9. 9Scatter chopped toasted walnuts over the filling for crunch.
10. 10Fold in the sides and roll tightly into a wrap; slice in half on the diagonal if desired.
11. 11Serve immediately while the squash is still warm, or wrap tightly in parchment for a portable lunch.