Your eyes are not deceiving you. This is a recipe for paleo wraps and tortillas made from acorn squash. This recipe was fully inspired by the cauliflower tortillas recipe from Slim Palate. I encourage you to check out Slim Palate’s recipe and blog, for without it this idea and recipe would not exist!
Having some leftover cubed acorn squash, I was looking to create something new and exciting. I had recently recommended the cauliflower tortillas to a few people that told me they just don’t personally care for the taste of cauliflower, so I decided to try a variant of the recipe using squash. Result: It works and is fabulous! While these wraps do work great for mini tacos and sandwiches, I also think these paleo wraps would be amazing to serve as a bed for a meaty chili, or simply as a side for any of your fall soups. While this recipe is a bit more time intensive than my usual posts, I do think you’ll find them worth the effort!
What you need:
- 1 acorn white or yellow acorn squash, seeded, peeled, and diced.
- Pastured raised eggs.
- Seasonings: Chili powder, cinnamon, and nutmeg (to taste).
Tool you need:
How you make it:
- Cut, clean, peel, and dice your acorn squash.
- Preheat your oven to 375°F.
- Place your squash cubes in a food processor and pulse into a consistency finer than rice is achieved.
- Microwave your fine squash pieces for 2 to 3 minutes, until softened and steamy. You can steam them if you do not have (or want to use) a microwave.
- Place your squash into your cheesecloth or kitchen towel, wrap tightly, and try to squeeze out as much water as possible. Caution: water will be hot.
- Let your cheesecloth hang from your kitchen faucet for 10 minutes, then come back and try to squeeze out more water. The goal is to remove as much water as possible.
- Mix 1 cup (packed) of your strained squash per 1 egg. Season lightly with chili powder, cinnamon, and nutmeg. Basically just a tiny shake or dusting of each. For a thinner product, use 3 cups of squash and 2 eggs.
- Line your baking sheet with parchment paper, and pour your squash/egg mixture into 3 to 4 inch circles. Use the back of a spoon to spread them out, making sure you cannot see through them at any point.
- Bake for 10 minutes, then carefully use a spatula to remove them from the parchment paper and flip them.
- Continue baking for another 5 to 8 minutes.
- Allow your tortilla wraps to cool for a few minutes on a cooling rack or another baking sheet.
- Finish off your wraps by searing them in a hot pan to add color and some caramelization.
- Note: you can also make these on a greased griddle, as you would make pancakes.
- Note: For every cup of cooked squashed mixture and single egg, the recipe will yield 4 medium paleo wraps.