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Crunchy Vegetable Wraps with Butternut Squash Hummus


We’ve had a few glimpses of warmer spring-like temps recently which has us craving all the bright, fresh, and crunchy produce. Whether used in salads, on sandwiches, or as snacks, there’s a huge variety of fresh produce in this week’s box that can be enjoyed raw. And if you received a butternut squash this week (or if you have one lingering on your counter), we challenge you to try using it to make hummus! It makes for a fantastic dip for fresh vegetables and is delicious on sandwiches and wraps, like the one we’re featuring here.

With the kids home, we’re eating lots (and lots!) of meals together. If you’re running low on ideas, try these wraps for lunch (or dinner) this week! Customize them using whatever vegetables you received in your PIP box. And if you received collard greens, try using them as the wrap. Of course, your favorite tortillas work here, too.

You’ll need about one cup of roasted butternut squash for the hummus. You can roast all of the squash at once and use the leftovers as an easy dinner side dish or roast half of it and refrigerate the rest for up to four days to cook later.

Crunchy Vegetable Wraps with Butternut Squash Hummus

Prep time: 20 min.

Cook time: 30 min.

Total time: 50 min.

Serves: 4

Ingredients:

For the hummus:

½ Perfectly Imperfect butternut squash, peeled and cubed

3 tablespoons olive oil, divided

15 ounce can chickpeas, drained and rinsed

1 whole peeled garlic clove

3 tablespoons tahini (or natural peanut butter)

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon ground cumin

Salt to taste

For the wraps:

4 large Perfectly Imperfect collard leaves (or 8 small) OR 4 large whole grain tortillas

Assorted Perfectly Imperfect vegetables, thinly sliced (carrots, zucchini, cucumbers, tomatoes, red onion, hungarian peppers)

4 Perfectly Imperfect lettuce leaves

1 avocado, sliced

Directions:

Preheat oven to 450 degrees. Toss the cubed butternut squash in 1 tablespoon olive oil. Season to taste with salt and pepper and transfer to a sheet pan. Roast in preheated oven for about 25 minutes, or until fork tender. Allow to cool about 10 minutes before making hummus. Set aside 1 cup and refrigerate the rest to use later in the week.

In a food processor (or high power blender), combine 1 cup roasted butternut squash, chickpeas, garlic, tahini, 2 tablespoons olive oil, lemon juice, and cumin. Puree until smooth. Season to taste with salt.

If using collard greens as wraps, use a paring knife to carefully shave down the stems. This will make them more pliable. If collards are small, layer one atop another to create a large wrap.

To assemble wraps, spread a layer of hummus in the bottom half of the tortilla or collard leaf. Top with assorted sliced vegetables, avocado and lettuce. Be sure to leave about 2 inches on each side for easier rolling.

Starting at the bottom, roll up the wrap like a burrito, folding in the sides tightly as you roll. Cut in half and serve.

Don't forget to show us how you're using this week's box contents to create something tasty in your own kitchen. Tag us @perfectlyimperfectproduce on Instagram and Facebook so we can share it to inspire others!

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