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Acorn Squash, Kale and Ricotta Wraps

Acorn Squash, Kale and Ricotta Wraps
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Prep Time: 12 min Serves: 4
Cooking Time: 15 min Yield: 8 wraps
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Light and refreshing, rice wraps are typically used to make summer rolls, which are usually stuffed with cooked shrimp, rice noodles, herbs and vegetables. But since we’re entering the colder months, we’ve decided to put our own spin on the traditional rice wrap. We’re making ours with diced acorn squash, garlicky kale and sweet, creamy ricotta for the perfect seasonal treat.



1. Place the squash pieces into a pot and add water to cover them half way.
2. Bring the water to a boil over medium heat, then turn down the heat, put a lid on the pot and simmer until the liquid is gone and the squash is soft, Approximately 10 minutes.
3. While the squash cooks, put the oil in a skillet and turn the heat to medium. Add the garlic, sautéing for one minute, then add the kale and sauté for 3 - 5 minutes more.
4. In another pan heat 2 inches of water to very warm but not boiling. Turn off the heat.
5. Place the rice wraps one at a time in the hot water to soften.
6. When pulling the wraps out of the water you will need to unfurl them if they curl up. Place on a plate, and fill with the garlicky kale, squash and ricotta as you would a burrito. Repeat for each wrap.

PC: Susan Marque


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