This Butternut Squash and Bell Pepper Hummus Wrap is a healthy and flavorful option for lunch or dinner. Made in partnership with Pompeian Olive Oil #trendinginthekitchen.
I’m seeing all kinds of pumpkin flavored items and Starbucks just happened to release their beloved Pumpkin Spiced Lattes this week. However, I am still very much in summer mode. Fall is my favorite season but I’m not quite ready to flip the switch on pumpkin flavored things. Ask me again next week. The summer farmers market is still in full swing and I love loading up each Saturday morning with fresh produce.
Many of my readers, family members, and friends are currently following a plant-based diet and this was the perfect time to showcase this Butternut Squash and Bell Pepper Hummus Wrap. Each wrap was individually stuffed with baked butternut squash and bell peppers, avocado, spinach, hummus, and feta cheese crumbles. I used a large tortilla to complete these wraps but you could also incorporate pita bread or just cut the carbs by adding bibb lettuce for the wrap.
So, while many are busy prepping for the fall months you can enjoy this summer vegetable wrap.
I used Pompeian’s 100% Grapeseed Oil which is great for the high-temperature heat. Whether you prefer the outdoor/indoor grill or the oven this oil can be great to eliminate large amounts of smoke. In fact, whenever we grill indoors you can bet that we are ALWAYS using this grapeseed oil. Grapeseed oil is perfect for grilling, sautéing, stir-frying, deep frying and baking.
Have you used grapeseed oil before?
ENJOY ~ Meagan
Butternut Squash and Bell Pepper Hummus Wrap
Ingredients
- 1/2 medium butternut squash, cut into thin french fry pieces
- 1 tablespoon Pompeian Grapeseed Oil
- 1 red bell pepper, thinly sliced
- 3 large tortillas
- 3 tablespoons pine nut hummus
- 2 cups fresh spinach, stems removed
- 1 avocado, sliced
- 1/4 cup feta crumbles
Instructions
Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and pour the grapeseed oil over it to coat all the pieces. Bake in the oven for 10 minutes and then remove. Add the bell pepper slices to the baking sheet and cook for an additional 5 minutes. Spread 1 tablespoon of hummus onto each tortilla. Then top with spinach, butternut squash, bell pepper, avocado and a few feta crumbles. Roll it up to enjoy.
Disclosure: This is a sponsored post on behalf of Pompeian Olive Oil. All opinions are 100% my own and I appreciate the support on the brands that we love.