No matter where I’ve lived, Fall was always my favorite season. Maybe it’s because most places had stifling hot summers and the cooler weather (75 is cold, right?) was a welcome break.
But more than likely it’s because I LOVE comfort food!
Now that I am in Missouri, not only do I get beautiful fall foliage, I have a Fall and Winter that beg for hearty rich comfort foods. And this recipe is the perfect welcome to Fall!
A couple of tips/options for this.
- You can cut the squash in chunks and wrap smaller slices of bacon around it for appetizers.
- I used the whole slice of bacon, but cutting it lengthwise for thinner strips would have been better bacon to squash ratio.
- Soak toothpicks in water and use to secure the bacon; especially if you use chunks.
- If you have extra unwrapped squash and room on your pan, just add it on. The bacon grease will add yummy bacon flavor to it.
Bacon-Wrapped Butternut Squash
1 medium butternut squash, peeled, seeded, cut into chunks 1″x1″ or slices 1/4″ thick.
1 pack Stuart Farm bacon
rimmed baking sheet, silicone baking mat (or foil), knife, peeler, cutting board, toothpicks.
Sliced squash: cut each slice of bacon lengthwise to make thinner, wrap around and down a slice of squash, secure with a soaked toothpick if desired. Arrange on a rimmed baking sheet with a slipmat or foil.
Chunked squash: cut each slice of bacon into pieces long enough to wrap around each chunk with some overlap, and secure with a soaked toothpick. Arrange seam side down on a rimmed baking sheet with a slipmat or foil.
Bake @ 425F for 30 minutes or until squash is tender.
Removes from baking sheet and plate on a bed of greens, garlicky pasta, or mac and cheese. Enjoy!