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If you’re looking for a fresh, healthy, and satisfying meal that breaks away from traditional bread-based sandwiches, this Butternut Squash Wrap might be just what you need. By swapping out the typical wrap with a flavorful combination of roasted butternut squash and melted cheese, this recipe offers a gluten-free, nutrient-packed alternative that’s perfect for any time of day. Whether you’re enjoying it as a quick snack, a light lunch, or even a main dish, this wrap delivers a delicious balance of flavors with every bite.
Why You’ll Love This Recipe
The Butternut Squash Wrap stands out not only for its unique use of ingredients but also for its health benefits. Butternut squash is rich in vitamins A and C, while smoked salmon provides a good source of omega-3 fatty acids. Combined with the creamy texture of Gouda and Cheddar cheese, plus fresh toppings like arugula, tomatoes, and red onions, this wrap is both wholesome and indulgent.
Unlike many traditional sandwiches, this wrap doesn’t rely on bread, making it naturally gluten-free. It’s also versatile—serve it as a snack, an appetizer, or even a light main dish when paired with a side salad or soup.
Ingredients Overview
Here’s a quick look at the key ingredients in this recipe:
- Butternut Squash: Provides a sweet, earthy base that’s rich in vitamins and fiber.
- Cheddar and Gouda Cheese: These cheeses add richness and form the “wrap” structure when baked, giving the sandwich its crispy exterior.
- Smoked Salmon: A source of lean protein with a rich, savory taste that pairs perfectly with fresh ingredients.
- Arugula, Tomato, and Red Onion: These fresh vegetables balance the richness of the cheese and salmon with a refreshing bite.
- Cream Cheese: Adds creaminess and helps to hold the filling together inside the wrap.
This combination creates a perfect balance of flavors—salty, creamy, and fresh—while keeping the dish light but filling.
How to Make the Butternut Squash Wrap
The process is simple and doesn’t require much preparation. You’ll start by baking thin slices of butternut squash on a cheese base, which creates a crispy, golden-brown layer. Once cooled, the wrap is flipped and filled with fresh veggies, smoked salmon, and a smear of cream cheese. The end result is a sandwich that’s both satisfying and packed with flavor.
Step-by-step Instructions:
Prepare the butternut squash and cheese base:
- After peeling and thinly slicing the butternut squash, you’ll place it over a layer of Cheddar cheese, followed by Gouda, on a baking tray.
Bake:
- Let it bake for 25 minutes at 200°C (392°F) until the cheese has melted and the edges turn golden and crispy.
Cool and flip:
- Allow the wrap to cool down slightly, and then flip it over so the cheesy side is down.
Add the filling:
- Spread cream cheese on one side of the wrap and top with arugula, tomatoes, red onion, and smoked salmon.
Fold and serve:
- Fold the wrap in half, cut if desired, and enjoy immediately!
Tips for the Perfect Butternut Squash Wrap
- Thin, even slices: Make sure your butternut squash slices are thin and consistent in size so that they cook evenly.
- Cool before flipping: Let the wrap cool for a few minutes after baking to ensure it holds together well when you flip it over and add the filling.
- Customize your filling: While this recipe calls for smoked salmon and fresh vegetables, you can easily switch up the fillings to suit your taste. Grilled chicken, roasted veggies, or hummus would all make excellent additions.
- Serve immediately: For the best texture, enjoy the wrap while it’s still warm. The combination of crispy cheese and creamy fillings is at its best when freshly prepared.
Serving Ideas
- Appetizer: Slice the wrap into smaller portions and serve as a creative, gluten-free appetizer at your next gathering.
- Light Lunch: Pair the wrap with a simple side salad or soup for a balanced, nutritious lunch.
- Main Dish: For a heartier meal, serve with a side of roasted vegetables or grains like quinoa or brown rice.
Storage
While this wrap is best enjoyed fresh, you can store it in the fridge for up to 24 hours. Just reheat it gently in the oven to restore some of its crispness before serving.
More Butternut Squash-Inspired Delights You’ll Love
Creamy Roasted Butternut Squash Soup
Crispy Butternut Squash Fritters with Garlic Dip
Hasselback Butternut Squash with Feta Dip
Butternut Squash Wrap (Sandwich)
Equipment
- Oven for baking the squash and cheese
- Baking Tray to assemble and bake the wrap
- Parchment paper to prevent sticking
- Vegetable Peeler to peel the butternut squash
- Knife to slice the butternut squash and vegetables
- Cutting Board for prepping the ingredients
- Spatula to lift the wrap off the baking tray
- Mixing Bowl optional, to mix the fillings if needed
Ingredients
- 100 g Butternut Squash peeled and thinly sliced
- 30 g Cheddar cheese grated
- 30 g Gouda cheese grated
- Salt to taste
Filling:
- 1 tbsp cream cheese
- Handful of arugula
- 2 slices of tomato
- 1/2 red onion thinly sliced
- 2 slices smoked salmon
Instructions
- Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
- Peel the butternut squash and slice it into thin, even slices.
- On the prepared baking tray, spread the grated Cheddar cheese in a rectangular shape, about the size of your desired wrap.
- Place the thin slices of butternut squash slightly overlapping on top of the Cheddar to form a solid layer.
- Sprinkle salt over the butternut squash slices.
- Evenly sprinkle the grated Gouda cheese over the squash.
- Transfer the tray to the oven and bake for 25 minutes at 200°C (392°F), or until the cheese is fully melted and the edges are golden brown.
- Remove the wrap from the oven and allow it to cool for a few minutes, until the cheese layer is firm but still flexible.
- Gently flip the cooled wrap over to the other side, so the cheese side is facing down.
- Spread cream cheese over half of the flipped wrap. Then layer the arugula, tomato slices, red onion, and smoked salmon on top.
- Gently fold the wrap in half over the filling to create your sandwich.
