Lunches

October 20, 2023

Cheesy Butternut Squash Bolognese Wraps

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Sometimes there is nothing I crave more than a good bolognese, and occasionally I like to add more herbs and spices to really make it a more smoky and indulgent version. Don't you find that fresh herbs really help to bring out the individual flavours of ingredients so much more? However, there was this one occasion where I accident had no pasta or lasagne sheets in the house but...I had so many tortilla wraps to use. So my brain started whirring slightly and I decided to try stuffing the wraps with the bolognese and topping it all off which a smoky vegan cheesy sauce. And boy oh boy am I SO glad I did! I also had half of a butternut squash that needed eating up so I decided to add cubes of this on top and it worked so well, I was almost crying with happiness (I ca hear you laughing from here...). You just have to trust me when I tell you that this recipe is super delicious and you need to try it ASAP!

cheesy butternut squash wraps in baking tray on wooden kitchen top
Cheesy Butternut Squash Bolognese Wraps

Seasonal Success

This recipe is also such an autumnal dish, it's great. Even though it would still be perfect as a comfort-recipe for during the warmer months, there's something about knowing that butternut squash is in it's prime during September-November and it tastes so incredible at this time of the year. Therefore adding it to any recipe will instantly make it so much more delicious, especially when that recipe is already filled with smoky flavours and a touch of heat. The other great thing? Butternut Squash is not the only ingredient of goodness featured in this recipe...the following ingredients are also incredibly beneficial to feature in your diet if you can:

  • Celery - Celery is a great source of folate and Vitamin K, nutrients that are both needed for the formation of red blood cell and effective blood clotting. It's also a source of antioxidants, phytonutrients and flavonoids, protective plant compounds that have plenty of beneficial effects on our cardiovascular system. (Fun fact - there are almost 12 kinds of antioxidants found in a single celery stalk!)
  • Carrots - rich in carotenoids which are essential for maintaining healthy vision, a well-functioning immune system and protecting our bodies against cancers and diseases, carrots are also a great source of fibre which can help to boost the beneficial bacteria in our gut microbiomes.
  • Tomatoes - tomatoes are a great source of vitamin K and are also filled with carotenoids which contribute towards healthy eyes and skin. They are also rich in potassium which is associated to lowering rates of stroke and heart disease when digested in sufficient quantities
  • Nutritional Yeast - one of the only vegan sources of a complete protein (it contains all of the nine essential amino acids), nutritional yeast can offer several times the amount of Vitamin B12 that your body needs (which is required for boosting energy, avoiding fatigue and maintaining a healthy metabolism).
baked cheesy wraps with pumpkin and rosemary sprig on wooden backdrop
Baked Smoky and Cheesy Butternut Squash Bolognese Wraps

Cheesy Butternut Squash Bolognese Wraps

Think of a lasagne, but the pasta is tortilla wraps and everything is slightly more smoky, and served with roasted crispy butternut squash...yes please!!!

Prep:

10

min

cook:

50

min

total:

60

min

Print It

Ingredients

  • 1/2 small butternut squash, cut into cubes
  • 1 sprig fresh rosemary (or 1 tbsp dried rosemary)
  • 2 sprigs fresh thyme (or 1 tbsp dried thyme)
  • 1 sprig of fresh sage (or 1/2 tbsp dried sage)
  • 1 small white onion, chopped
  • 2 small celery sticks, chopped
  • 1 large carrot, chopped
  • 250g vegan mince (I use Vivera's mince)
  • 2 fresh garlic cloves, chopped
  • 2 tbsp tomato puree
  • 1 tbsp smoked paprika
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 300g tinned tomatoes, chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato ketchup
  • 500ml vegetable stock
  • 100g grated parmesan (you can use vegan if you prefer!)
  • 30g plant-based butter
  • 30g gluten-free plain flour
  • 500ml plant-based milk (I use almond but you can use whatever you prefer)
  • 1 tsp ground nutmeg
  • 1 tsp mustard
  • 1/2 tsp smoked paprika
  • 3 tbsp nutritional yeast flakes
  • 100g smoked vegan cheddar cheese, grated
  • 6-8 gluten free tortilla wraps
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. Place the chopped butternut squash on a baking tray and season with a sprinkling of salt and pepper and the fresh herbs. Drizzle with olive oil and then place the tray in the oven to roast for 30-45 minutes, to until the butternut squash has started to caramelise and crisped around the edges of the cubes.
  3. In a wok-style frying pan, sauté the chopped onion, celery and carrot in some olive oil for 5-10 minutes until they have softened. Then add in the vegan mince (you may also need to pour in a bit more olive oil so this doesn't stick to the pan) and give everything a good stir, leaving to cook for a further 5 minutes. Then add in your chopped garlic, the tomato puree, 1/2 tsp ground nutmeg, smoked paprika, dried basil and dried oregano, and mix until everything is combined. Cook for a further two minutes.
  4. Pour in the chopped tomatoes, red wine vinegar, tomato ketchup and vegetable stock, making sure everything is properly stirred in and then leave to simmer on a medium heat for 15 minutes. 10 minutes in, add in 50g of the grated parmesan and stir, letting the cheese melt for the remaining five minutes.
  5. In another large saucepan, melt the vegan butter. Stir in the flour off the heat and then once these both have formed a dough-paste consistency, pour in the milk slowly, whisky to make sure it turns into a thick sauce. Add in the rest of the ground nutmeg, the mustard, nutritional yeast and smoked vegan cheddar cheese and stir to make sure the cheese melts. Leave to cook for a further two minutes on a low heat.
  6. Layer 2-3 spoonfuls of the cheesy sauce along the bottom of a large oven dish, spreading to make sure the bottom is fully covered. Then stuff the tortilla wraps with the bolognese (placing roughly 2-3 tablespoons worth of the mixture in each wrap), wrap up the corners (like a burrito) and then place in the dish. Complete the process for all of the wraps.
  7. Pour the rest of the cheesy sauce over the tops of the wraps. Spoon over the remaining bolognese sauce (if any) and add on the roasted butternut squash, and then sprinkle over the remaining parmesan cheese.
  8. Place the baking dish in the oven to cook for roughly 15-20 minutes, to until the cheesy sauce is bubbling and turning golden brown.
  9. Remove the baking dish from the oven, let the wraps cool slightly for a couple of minutes and serve immediately.

You might also like...

Creamy Chilli Kale & Eggs on Toast
Vegan Pepperoni Cabbage Pizza Slices
Greek-Style Rice Salad

Hey, I'm Josie!

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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