Ingredients
1 butternut squash
1 bunch of fresh sage
Mascarpone cheese or cream cheese or Greek yogurt
dried cranberries
pistachios or pumpkin seeds
hickory maple salt (optional)
tortillas
————————-
Preheat over to 375
Remove top and bottom of squash then slice squash in 1 in (app) slices. spray with coconut oil and top with chopped, fresh sage and season with kosher salt.
Bake 30-45 minutes until squash is slightly soft. remove from over, cool
remove rind with knife and discard. chop in to 1/2 in to 1 inch chunks. toss with pistachios (or pumpkin seeds) and dried cranberries. (You can stir fry in oil to get a crunchy skin).
Cook tortilla the way you like it, spread your choice of yogurt, cream cheese or Mascarpone and top with the squash mixture.
Season with Hickory Maple salt. I ordered some smoked brown sugar the other day on a Woot deal and sure wish I would have had it for this. I would have topped the Mascarpone with a teaspoon of smoked brown sugar…. going to half to make these again when I get the smoked sugar. 
🙂
🙂Perfect with a light, white wine (Prosecco, Sauvignon blanc etc) for a Sunday brunch….. or a light evening dinner. You can add Italian Sausage, bacon, or even a cooked egg for a more substantial meal.
CookingOnTheRiverWithMamaWood 
This sounds so good! Bi plan to make soon. Where did you order the smoked brown sugar?
LikeLike
Thanks, Betty! this is one of my favorite new wrap!! I got the smoked brown sugar from http://www.thesmokedolive.com I also picked up some of their santa fe chili oil!! share how your wraps turn out!!I hope you like them as much as we do!!
LikeLike