Butternut Squash Pizza Wraps!

A surfeit of beautiful Autumnal Butternut Squash led to the creation of this delicious, nutritious butternut squash pizza sauce. Genius. This sauce works equally well as a spread on toast, topped with toasted spiced pumpkin and sesame seeds, and is a real find! We made our pizza wraps using our Primal Alternative vegan no nut hemp wraps which are available to buy as a bake your own packet mix or fresh baked to order (with national delivery every Friday)!

To make these Butternut Squash Pizza Wraps you will need:

3 cups of Butternut Squash cubed

3 cloves of garlic (skin removed)

2 tbsp Extra Virgin Olive Oil

1 pinch sea salt and fresh ground black pepper

1 tbsp maple syrup (optional)

1 1/2 cups of tiny broccoli (chopped and woody stems removed)

1/2 cup of red onion (sliced into half moons)

1/2 cup of cooked chickpeas (tinned are good if short on time)

1 pinch of sea salt and fresh ground black pepper

Fresh oregano leaves

1 cup of butternut squash sauce

Red pepper flakes

Parmesan Cheese (optional)

Preheat oven to 180C

Place the cubed butternut squash and peeled garlic in a roasting tin and add the salt and fresh ground black pepper

Bake for 15 - 20 mins until cooked and tender

Blend squash and garlic in a food processor or with a stick blender to form a sauce, add the maple syrup during blending if using - sauce should be creamy and spreadable - add a drop of water if too thick

Set aside.

Fry the broccoli, red onion, chickpeas & oregano in a pan for 2 - 3 mins, stirring frequently

Take a wrap, spread the butternut squash sauce on top.

Add the topping and sprinkle with cheese (if using) and salt and pepper

Bake in oven for 8 - 10 mins at 180C

Slice and Enjoy!