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Butternut Squash Vegetable Wraps

 

wrap

Pasadena is nuts on New Year’s Eve and I’m not just talking about the night.  All day long the city is taken over with preparations for the Rose Parade and Rose Bowl.  We decided for a second year to venture to the insanity next to the Rose Bowl where all of the Michigan State and Stanford fans had their RVs and giant tents were raised where people were finalizing the floats for New Year’s morning.

KidSpace has a fun family event called Noon Year’s Eve.  They do a balloon drop and have a live band playing kid’s music.  This year the band was Clint Perry & The Boo Hoo Crew.

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The boys had a great time jumping and dancing along to the band.  There was even an inflatable baseball that circled the crowd. Oscar kept smacking it up in the air. Eventually the clock struck noon and the balloons filled the event.

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While we were enjoying the event and running around that morning, I had some butternut squash cooking in the SousVide Supreme.  Sous Vide is a great way to cook vegetables slowly and have them ready whenever you get home. In this case, the butternut squash was okay if it was overcooked and a bit mushy since I was mashing it to place in a wrap.

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Butternut Squash Vegetable Wraps
Serves 4

1/2 butternut squash, cut into bit-sized cubes
1/4 cup heavy cream
1 green onion
6 brown mushroom, cut into small chunks
Handful of watercress
4 wraps
salt and pepper to taste

Cook butternut squash in SousVide Supreme at 180 degrees for 3-4 hours. Remove when done cooking and then mash with fork add to a bowl and mix with heavy cream and salt and pepper to taste.

Spread squash into wrap.  Add mushrooms, green onion sprigs, and watercress and roll wrap. Cut into 1 inch pieces and serve with a side salad or rice.