Prep 30 mins
Cook 30 mins
- 1 cup acorn squash, seeded, peeled, and diced
- 1 egg
- 1 dash chili powder
- 1 dash nutmeg
- 1 dash cinnamon
- 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.