Roasted Squash Hummus Wraps

Hummus has long been a cornerstone of Mediterranean mezze tables, creamy and ready for whatever the season brings. These wraps fold in caramelized roasted squash spiced with smoked paprika and cumin, plus crisp apple and greens for a bright lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 445 cal
• 12g protein
• 58g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 medium (about 1.5 lb) butternut or delicata squash
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp divided kosher salt
• 1 cup store-bought or homemade hummus
• 4 large flour tortillas or wraps
• 3 cups baby spinach or arugula
• 1 crisp apple
• 1 large late-season tomato
• 1 tbsp fresh lemon juice
• 2 tbsp toasted sesame seeds or pepitas
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a sheet pan with parchment. Peel the squash if using butternut, scoop out seeds, and cut into 1/2-inch cubes.
2. 2Toss the squash cubes with two tablespoons of the olive oil, smoked paprika, cumin, half the salt, and black pepper until evenly coated. Spread in a single layer.
3. 3Roast for 22–25 minutes, flipping once halfway, until the edges are caramelized and the centers are tender when pierced with a fork. Let cool 5 minutes so they won’t wilt the greens.
4. 4While the squash roasts, thinly slice the apple and the tomato. Toss the apple slices with the lemon juice to keep them from browning.
5. 5Warm the tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or wrap in a damp towel and microwave briefly.
6. 6Spread a generous layer of hummus down the center of each tortilla, leaving a border. Scatter spinach or arugula over the hummus.
7. 7Divide the warm roasted squash, apple slices, and tomato among the four wraps. Drizzle with the remaining olive oil and sprinkle sesame seeds or pepitas.
8. 8Fold in the sides, then roll tightly from the bottom up into snug cylinders. Slice each wrap in half on the diagonal for easy sharing.
9. 9Arrange on a platter cut-side up so the colorful filling shows, or wrap individually in parchment for grab-and-go park lunches. Serve warm or at room temperature.