0

Notifications

  • You're all caught up!

Acorn Squash, Kale and Ricotta Wraps

Acorn Squash, Kale and Ricotta Wraps
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 12 min Serves: 4
Cooking Time: 15 min Yield: 8 wraps
Write A Review

Be the first to review this recipe!

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.

Ingredients

Directions

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

Course

Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Suggest
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Cancel
Food
Serving Size
Calories
Fat
Carbs
Protein
Fiber