Autumn Wrapsody

Directions

1. 1
   Preheat the oven to 400 degrees F. Toss the squash, bacon, sage and 1/4 teaspoon each salt and pepper on a rimmed baking sheet.
2. 2
   Roast, turning once, until the squash is tender and the bacon is crisp, 20 minutes.
3. 3
   Meanwhile, fill a small bowl with ice water.
4. 4
   Bring a small saucepan of water to a boil.
5. 5
   Hold the whole chives together with tongs and dip in the boiling water 30 seconds.
6. 6
   Remove and dip in the ice water to cool, then remove and drain on paper towels.
7. 7
   Whisk the chopped chives, vinegar, olive oil, and salt and pepper to taste in a large bowl.
8. 8
   Add the squash-bacon mixture, the turkey, pear and kale; toss.
9. 9
   Season with salt and pepper.
10. 10
    Warm the tortillas in a dry skillet over medium heat, 30 seconds per side.
11. 11
    Spoon one-quarter of the turkey-squash mixture down the center of each wrap.
12. 12
    Top evenly with the gorgonzola and nuts.
13. 13
    Roll each into a cone shape and tie closed with a whole chive.
14. 14
    Photograph by Sam Kaplan