1. Roast the butter nut squash in a preheated oven for around 40mins until tender.
2. Meanwhile cook rice as per packet instructions.
3. In a frying pan over a medium heat fry the onion and garlic for 5mins until soft, add the cumin and cayenne pepper and stir well.
4. Add the beans, pepper and rice and cook for 8min.
5. Add butternut squash to pan and roughly mash with wooden spoon.
6. Divide the squash mix between 4 wraps and sprinkle with feta. Serve with salad.