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Kalabasa Lettuce Wraps


A new way to cook the humble squash.

40 minute cook time | Serves 2-4 | Suitable for: Lunch, Dinner


Kalabasa or squash is grown in the Philippines all year round. We love it for its creamy texture and its nutty flavor; but it’s also a great substitute for protein, as it keeps you satiated. You can enjoy these lettuce wraps filled with all the goodness and benefits of the vegetable for lunch or dinner.

Ingredients

Roasted Vegetables 

  • ½ of a large squash, cut into 2 centimetre sticks. Our squash vary in sizes; so if using a large one, use only half. If medium-sized, use the whole vegetable.
  • 1 bunch asparagus, cut into 1-2 inch sticks 
  • 2 medium red onions, cut into quarters 
  • 3 tablespoons olive oil 
  • ¼ teaspoon sea salt 
  • ¼ teaspoon freshly ground black pepper


Avocado Aioli 

  • 1 large avocado. If you have a smaller avocado; use 2 avocados, pitted and halved.
  • 2 tablespoons lime juice 
  • 1 tablespoon spring onions or chives, chopped 
  • ¼ teaspoon salt or as needed
  • ¼ teaspoon pepper or as needed 
  • 8-10 large lettuce bibs. You can use iceberg lettuce or romaine.

Tools

  • Baking Tray
  • Fork
  • Knife
  • Chopping Board 
  • Measuring Spoons

Get your prep on! For quick and seamless cooking, always read through the recipe first and understand every step. Wash, cut, measure and weigh all your ingredients before you begin cooking. Then place all the ingredients on a single tray. Never measure as you go. 


Roast Vegetables 

  1. Preheat your oven to 400 °F.

  2. Place squash, asparagus, red onions in a bowl and toss with 3 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper - mix with your hands to ensure all vegetable pieces are evenly coated.

  3. Place vegetables in a single layer on a baking tray and cover with foil. Roast for 30 minutes until vegetables turn brownish gold in colour. 


Make Avocado Aioli

While the vegetables are roasting, you can make your aioli. In a medium bowl, mash avocado with a fork then add your lime juice, spring onions or chives and 1/4 teaspoon of salt and mix thoroughly using your fork. Taste to adjust seasoning.


To Serve

  1. Assemble lettuce bibs on a plate and place with a spoonful of roasted vegetables. Make sure to get all three vegetables in a lettuce cup. 

  2. Spoon a tablespoon of avocado aioli on top and serve to enjoy!