Easy to prepare and delicious. This bacon and butternut squash appetizer is a tasty combination of flavors and textures -- creamy, sweet butternut squash pairs excellently with crunchy, salty, smoky bacon.
1 butternut squash (approximately 2 pounds)
1 Package bacon (I prefer center cut)
⅓ Cup olive oil
½ Teaspoon garlic powder (you can use more or less, depending on your taste)
They're easy to make -- peeling the butternut squash is the hardest part of the recipe! These little bites are tasty. I love the creamy texture of the butternut squash. Holistically Engineered's recipe included chili powder -- I omitted the chili powder because I didn't want anything to compete with the flavors of the bacon and squash.
Enjoy! - The Recipe Wench
Preheat the oven to 350ºF and line a cookie sheet with foil
Peel squash, scoop out seeds and pulp
Cut squash into 1-inch cubes
Place squash into large bowl, drizzle with olive oil and season with garlic powder, salt and pepper. Toss cubes to ensure seasoning has been evenly distributed.
Cut bacon in half to make shorter pieces
Wrap each cube of squash with a bacon slice
Place seam side down on the cookie sheet
Bake for approximately 25 minutes, then turn over and continue baking for an additional 25-30 minutes.
Be careful not to let the bacon unwrap when you turn these over (you can always secure with a toothpick if this happens)
These are done when the bacon is cooked to your preference and squash is tender