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Pumpkin Spiced Butternut Wraps

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~ raw, vegan, gluten-free, nut-free ~

The main ingredient in this wrap is sweet butternut squash.   I was quite pleased with the outcome in both the flavor and texture departments.

The key to getting a good flexible texture is to watch the dry time.   If you end up over-drying the wrap, you can just spritz it with water to help soften it. If you under dry it, you will have a gooey, sticky mess on your hands.

The flesh of butternut is rich in dietary fiber, vitamin C, and vitamin A.  I read that they are also high in Beta-carotene.  This is the pigment that is responsible for the deep orange color of butternut squash, and it is a powerful antioxidant.

But let’s not forget about the seeds!  Butternut squash seeds are used as nutritious snack food since they contain 35-40% oil and 30% protein.  They are also a good source of dietary fiber and mono-unsaturated fatty acids that are a benefit for heart health.

Separate the seeds from the flesh, and spread them out on the dehydrator sheet, dry at 115 degrees (F) for about 12 hours or until dry.  Feel free to toss them with a little seasoning too.  If you can’t find butternut squash, you can always use pumpkin in its place.

Butternut squash is a winter squash and is readily available in the markets from September until the middle of December.  Look for a mature squash that features a fine woody note on tapping, and is heavy in your hand.  This is probably not a place to break out in a drum solo when trying to find the wood note… but there is nothing wrong with holding a beat and humming a song during the process.   Be sure to avoid those with a wrinkled surface, funky spots, cuts, and bruises.  Once at home, it can be stored for many weeks in a cool, dry, well-ventilated place at room temperature.  However, cut sections should be placed inside the refrigerator where they keep well for a few days.

On 5/20/17 I updated the recipe (added banana) and the photos when I made the dessert dish that you see in the photos. I decided to share what I made with the wraps to inspire you. All I did was spread two tablespoons of almond butter on the wraps, laid a fresh banana in the center, folded the edges over and secured them with a toothpick.  I then drizzled more almond butter on top along with a healthy sprinkle of cinnamon and dried cranberries.  Be creative and enjoy!


yields 3 1/4 cups batter (yields 9 – 5 1/2″ wraps)


  1. Place the cubed butternut squash, bananas, maple syrup, coconut oil, pumpkin spice, and psyllium powder in a high-powered blender.
    • I use the Vitamix with the tamper.
    • If you don’t have a tamper, you will need to stop the machine occasionally to scrape the sides.   Blend until creamy.
    • Don’t attempt making this in a food processor; it won’t get creamy smooth in texture.
    • The banana and psyllium really help in giving the wrap that flexible texture.
  2. Evenly spread layers of mixture onto teflex sheets.
    • You can make a large square sheet or circles. I made 9 (5 1/2″) circles this time around.
    • Don’t spread too thin or the wrap will be brittle or so thin once it’s dehydrated that it breaks once you fill and roll it.
  3. Dehydrate at 115 degrees (F) for 5-6 hours or until you can peel the wrap off the sheet.
    • Place on the mesh sheet wrapper side down and peel the teflex off.
    • Continue drying for 2 -/+ hours.  Don’t over-dry.
    • To prevent the edges from curling, I will place another mesh sheet over the wrap (creating a sandwich of two mesh sheets and the wrap in the center).
    • If the edges do curl, you can use scissors to trim the edges if desired.
  4. If the wrap becomes too dry,  spritz with water, and it will soften.
  5. Store in zip lock bags for 2-4 weeks.   I stored mine in the fridge.
all the ingredients in the blender to make Pumpkin Spiced Butternut Wraps

Place all of the ingredients into the blender.

blended ingredients in the blender to make Pumpkin Spiced Butternut Wraps

Blend until creamy smooth.

spreading the Pumpkin Spiced Butternut Wraps on the dehydrator tray

Create circular forms, 6-8″ are a good size to aim for. Just depends on how you want to use them. Well fiddlesticks, I forgot to snap an after shot of the wraps before I used them. As you will see in the photo below, they dark quite a bit.

21 thoughts on “Pumpkin Spiced Butternut Wraps

  1. Jan Ogden says:

    Thank you again for this neat recipe…We grew a lot of Butternut Squash this year and I’m using them a lot in the recipes where it calls for Pumpkin. Can you give me some ideas on how you would use the above Butternut Squash wrap… What would you put in the wrap? etc. Thank you and have a Great Thanksgiving…. Oh, and I just made the pumpkin ice cream pie and the Pomegranate pie today; for our dinner on Thanksgiving…My Pomegranate pie doesn’t seem like it’s setting up real firm in the freezer…. But I didn’t have the Lecithin to put in it and that could be the problem..?? But it will be ok… just not real hard…. Also I made the Coconut Butter for the first time. I really didn’t know how it was to be for texture. I tried the mandolin to make the shavings for the top of the Pomegranate Pie and it didn’t work.. Also tried the “Cheese grater” and it didn’t work?? What do you use for that?? The Butter is very hard so being soft wasn’t the problem…Almost like a brick of Chocolate, type of texture…
    I’m so excited to be able to feed the family healthy desserts for this season… Love the Raw way of cooking… Thank you sooo much! You are a Jewell!! One of my many things to be thankful for this Thanksgiving!

    • amie-sue says:

      Good evening Jan,

      Goodness you have been busy. hehe So happy to see that. What a blessing to grow your own Butternut Squash!

      For the wrap, I used it so far in two different recipes:

      Pumpkin Pie Sundae Coneshttps://nouveauraw.com/raw-recipies/ice-creams/pumpkin-pie-sundae-cone/

      and as a decoration tool for my…

      Raw Pumpkin Pie Ice Creamhttps://nouveauraw.com/raw-recipies/holidays-parties/raw-pumpkin-pie-ice-cream/

      You could use the wrap as a crepe and make a cashew cream to pipe inside of it. It could also be used with savory ingredients, such as a nut pate and veggie possibly.

      Now regarding your questions about the Pomegranate Pie that you made…

      Q – Pomegranate pie doesn’t seem like it’s setting up real firm in the freezer…. But I didn’t have the Lecithin to put in it and that could be the problem..??
      A ~ Yes, lecithin is a key ingredient in the pie and that will effect the structure, in how it holds up. I didn’t place mine in the freezer to firm up, just the fridge overnight. How long has it been in the freezer for, it might take longer than a few hours in the freezer? Depends on how cold your freezer is set for and how full it is. You might have to serve it as a frozen pie dessert since you skipped the lecithin. Take it out an hour before serving.

      Q ~ Also I made the Coconut Butter for the first time. I really didn’t know how it was to be for texture.
      A ~ Coconut butter for the crust? When you make your own, it is often hard to get it really creamy, smooth… unless you have a high-powered blender. Coconut butter is very thick, almost like raw honey. The raw coconut butter that I buy, is completely smooth and doesn’t have any grainy feel to it. It should be fine in the crust because the crust is full of texture anyway.

      Q ~ I tried the mandolin to make the shavings for the top of the Pomegranate Pie and it didn’t work.. Also tried the “Cheese grater” and it didn’t work?? What do you use for that?? The Butter is very hard so being soft wasn’t the problem…Almost like a brick of Chocolate, type of texture…
      A ~ Was the cacao butter in a block form or nuggets? I have seen it come both ways. It could be the brand that you used as well. I have bought many brands over the years and even though they are all hard, some break differently. What brand are you using? I used a hand held mandolin, like this https://nouveauraw.com/equipment/utensils-gadgets/kyocera-csn-202-rd-adjustable-mandoline-slicer-red/ but mine is black. It didn’t make curls, just shavings.

      I hope this helps… keep me posted and have a blessed Thanksgiving with your family and loved ones! :) amie sue

      • Jan Ogden says:

        Another amazing thing about you; you answer the questions, faithfully. You are a very special lady!! Thank you!! I actually made my own Coconut Butter from the link you supplied for me… Perhaps, I didn’t keep it in the blender long enough…. That’s why I was asking about what the texture should be like… And I have had the Pomegranate pie in the freezer over night…. But yes, I will still taste wonderful.!! More like a Cream pie….

        Next time I will try and get to a healthfood store to get my Lecithin. (About a 1/2 hour away from us…) We live in the country and so it’s hard to get there at times and when there, I have to be really organized so I can get everything I need on my list and a hubby that wants to take me to all the places I need to go…. LOL Thank you again for answering all of my questions. On to finish the recipes that I am making for the family that are coming…. Hugs, jan

        • amie-sue says:

          You are more than welcome Jan… I share all these recipes to help others to eat healthier choices and how to convert to uncooking… it is my passion. So to answer questions, well… I understand what it is to be in a place of needing questions answered and not being able to. SO I try hard to really help out when I can. :) When I first started my raw lifestyle, I didn’t have anyone to turn to. And the few sites that existed, I never would get responses from, so it was a lot of experimenting on my end. hehe I guess in the long run it paid off… I learned a lot through trial and error.

          I know it can be a challenge to get all the ingredients pulled together sometimes. I live 1 hour from a major city, which carries a lot of what I need. I tend to mail order when I can’t make those trips. Anyway, enjoy your cake / pie and have a Blessed Thanksgiving!! hugs amie sue

  2. Chris says:

    This looks amazing! Can you use chia or flax meal instead of psyllium? Can you use liquid stevia and water instead of maple syrup? Thanks!!!

    • amie-sue says:

      I am sure you can Chris… I would grind the chia or flax to a powder first before adding. And you can use stevia for sure. Create the batter then add water to get the right texture. Have a Happy Thanksgiving. amie sue

  3. Malgorzata says:

    Amie-Sue may I us chia instead of psyllium?

  4. DE says:

    Where is the pomegranite pie …. I want to see the picture to see what this person who posted is talking about …searched but could not find it

  5. Marria says:

    I look forward to trying this wrap, although I hope that creative brain of yours can find a neutral wrap to use as I would have used pita at one time. I cannot eat corn or oats so I am pretty limited as to starches. I tried the zucchini wrap from the Raw Chef but was not a fan at all, nor was anyone who I convinced to try it. I love your recipes and have just finished off some tahini kale chips yet again whiteout them even being fully dry I love them so much. :)

    • amie-sue says:

      Hello Marria,

      A natural wrap? Well, I will have to work on one. Most of mine tend to have spices and flavors to them so that they offer up a flavor layer, complimenting the ingredients. I will add this to my list of recipes to work on. :) amie sue

  6. Sheree says:

    Hi There!

    I just made these today…delicious!!! It was so simple to make, too! Thanks for such a great recipe!

    One thing I wish you would have put on here was the approximate size for spreading out the wrap and how many wraps it should make. I’m new at this and really didn’t have a clue. I just eyeballed it by the pictures. It ended up working, but it just would have been nice to know in advance.

    I’m looking forward to making more of your recipes!

    • amie-sue says:

      Hello Sheree,

      I am getting better about doing that. Creating raw foods and sharing the recipes on line has been a learning journey for me. I only hope that with each recipe I get better about documenting everything possible to make it easier for those who try them. So happy to hear that they turned out and you are enjoying them! Blessings, amie sue

  7. Greta says:

    Wanted a savory wrap, so made this without the sweetener. Added pumpkin seeds. Turned out excellent! Thanks for the inspiration!

  8. deborah says:

    Hi Sue,
    for the recipe Pumpkin Spiced Butternut Wraps , can i use anything else in stead of using psyllium powder…..or can i just leave it out….. thanks I love your website….always giving me new ideas to play with…. DeboRAW

    • amie-sue says:

      Hello Deborah,

      I use it to give the wrap flexibility. You can try replacing it with ground flax or chia seeds. So happy to hear that you are enjoying my site. Have fun and keep in touch! Blessings, amie sue

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