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- 1Cut, clean, peel, and dice your acorn squash.
- 2Preheat your oven to 375°F.
- 3Place your squash cubes in a food processor and pulse into a consistency finer than rice is achieved.
- 4Microwave 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.
- 5Place 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.
- 6Let 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.
- 7Mix 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.
- 8Line 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.
- 9Bake for 10 minutes, then carefully use a spatula to remove them from the parchment paper and flip them.
- 10Continue baking for another 5 to 8 minutes.
- 11Allow your tortilla wraps to cool for a few minutes on a cooling rack or another baking sheet.
- 12Finish off your wraps by searing them in a hot pan to add color and some caramelization.
- 13Note: you can also make these on a greased griddle, as you would make pancakes.
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Nutritional Facts for Acorn Squash Paleo Wraps
Serving Size: 1 (196 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 36.5
- Calories from Fat 13
- Total Fat 1.4 g
- Saturated Fat 0.4 g
- Cholesterol 46.5 mg
- Sodium 44.4 mg
- Total Carbohydrate 4.5 g
- Dietary Fiber 1.0 g
- Sugars 0.1 g
- Protein 2.0 g