Vegetarian Lettuce Wraps With Roast Butternut Squash
Looking for a creative way to serve a side or salad? Check out these vegetarian lettuce wraps with roast butternut squash. Vibrant colors, contrasting textures and very yummy.
Servings (change as needed): 10 lettuce wraps
Ingredients
Butternut Squash
- 2 pounds butternut squash, diced into 1/2-3/4 inch cubes
- 2 tablespoon olive oil
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon Optional
Other ingredients
- 1/2 large English cucumber, diced (if using regular cucumber, remove seeds)
- 1/2 cup chopped roasted nuts, Note 1
- Balsamic drizzle, Note 2 (or use your favorite vinaigrette instead)
- 1 romaine lettuce, about 10-12 leaves, chilled (Bibb, Boston or Iceberg lettuce can be substituted)
Additional fillings (optional)
- crumbled goat or ricotta cheese, chopped apple, pomegranate seeds, radish slivers, chopped seedless grapes, chives, crispy fried onions,
Instructions
- HEAT OVEN TO 450F/232C. Line a large sheet pan with parchment or foil sprayed with oil.
- ROAST BUTTERNUT SQUASH CUBES: Toss butternut squash cubes with oil, maple syrup, salt, pepper and cinnamon (if using). Place on pan in single layer. Roast for 15 minutes. Stir/flip and roast for another 10-15 minutes until soft with browned, caramelized edges. Can be set aside to cool. It does not have to be served warm.
- ASSEMBLE CLOSE TO SERVING TIME: Lay out 10 lettuce leaves on a platter or individual plates. Distribute roasted butternut squash and cucumber among leaves. Add other other fillings you like. Sprinkle on nuts. Just before serving, drizzle on balsamic reduction (or a salad dressing if you prefer).
Notes
- Nuts: Good options are walnuts, pecans, cashews, macadamia or pistachios. To roast, place in preheated 350F/177C oven for 5-7 minutes until fragrant. Cool. You can also put them in the oven while the squash is roasting for about 3-4 minutes. Watch carefully so they don't burn.
- To make your own Balsamic Glaze/Reduction. I usually buy it, but it's easy to make your own if you prefer. Bring to boil a /2 cup/188 ml of balsamic vinegar and 2 tablespoons honey or brown sugar. Reduce heat to a simmer and simmer for about 15 minutes until it reduces by half to a syrup consistency (thick enough to coat the back of a spoon). You will likely not need it all.
- Make Ahead: The preparation of each component - roasting the squash, cutting the cucumber, roasting the nuts, preparing the lettuce - can all be done ahead of time. Assemble closer to serving time and add the balsamic drizzle just before serving.
Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 379mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9903IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 1mg