Sweet and Spicy Bacon Wrapped Butternut Squash

Bacon. That was the one word Hubby gave me when I asked him what he wanted to see in my week of butternut squash recipes.

So I set out to find a bacon and butternut recipe. Once I saw this picture on Tastespotting, there was no question. Duh, everything wrapped in bacon is amazing. Since Hubby suggested it, he offered to cook this recipe for me. It does require a bit of time to ensure the bacon gets cooked all the way through.

All the turning and brushing with the syrup really paid off. The bacon has a great sweet and spicy flavor. And you get a lovely sweet and salty combo when you take a bite because of the bacon. Basically, this is awesome. It would make a great appetizer year-round.

I had to make some modifications to the recipe based on what I had in the house. I didn’t have any sage, so I used oregano. And we were short on maple syrup so I subbed some honey for half of what the recipe needed. Be sure to check out the original recipe to see how it was originally written.

One Year Ago: Crockpot Cranberry Pork Roast
Two Years Ago: Depths of Fall Butternut Squash Pie

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Sweet and Spicy Bacon Wrapped Butternut Squash

Yield: 3-4

Ingredients:

1/4 cup maple syrup
1/4 cup honey
1/2 Tbsp dried oregano
1 jalapeno chile, seeds and placenta removed.
1 tsp Kosher salt
1/2 tsp black pepper cracked or ground fresh
1 lb butternut squash Cut into 1 in x 4 in sticks (that weight is post-processed)
1/2 lb bacon About 18-20 half-slices

Directions:

Bring maple syrup, honey, oregano, and jalapeno just to a boil in a small saucepan over medium heat. Reduce heat to low and continue to simmer for 10 minutes.

For the butternut squash, preheat oven to 425F. Split each squash transversely at the beginning of the bulbous area where the seeds begin. Peel and cut the seedless end into 4-5 inch long sticks that are roughly a square inch thick. Wrap each squash stick with a half-strip of bacon and place on a wire rack nested in a pan (to catch the ensuing greasy mess). Season with the salt and pepper blend to taste.

Roast for 15 minutes, remove from the oven and brush liberally with the maple glaze. Roast for another 15 minutes, taking care to brush on more glaze at the 7.5 minute mark and finally as the squash comes out of the oven. Let rest 5-10 minutes before serving. Garnish with any additional maple glaze.

Recipe from Something Edible


Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

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16 Responses to “Winter Kale and Quinoa Salad”

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    Kelsey — January 12, 2013 at 10:02 am

    I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

    Love the new layout, also. Way to go!

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    Wicked Goodies — January 12, 2013 at 9:54 pm

    Yum! I am also addicted to kale since doing a CSA here in Boston 🙂

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    Jill McOwen — January 12, 2013 at 10:45 pm

    It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

    So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.

    • beantownbaker — January 13th, 2013 @ 10:02 am

      Thanks so much for the recipe!!

      We work in West Chester and are living in Oakley right now. Trying to find a house at some point…

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    Megan — January 13, 2013 at 9:28 pm

    I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.

    • beantownbaker — January 13th, 2013 @ 10:06 pm

      This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.

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    Sues — January 14, 2013 at 7:39 am

    I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!

    • beantownbaker — January 14th, 2013 @ 3:47 pm

      Pretty food is definitely always tastier than ugly food 🙂

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    Shannon — January 14, 2013 at 1:29 pm

    looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!

    • beantownbaker — January 14th, 2013 @ 3:48 pm

      Very similar indeed!

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    Michelle — January 14, 2013 at 2:10 pm

    This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂

    • beantownbaker — January 14th, 2013 @ 3:49 pm

      I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!

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    Cara — January 14, 2013 at 7:40 pm

    Sounds great to me! I love the ingredients. And the colors 🙂

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    ErinsFoodFiles — January 17, 2013 at 1:25 pm

    This sounds right up my alley! YUM!!

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    Sarah — November 1, 2013 at 9:33 pm

    I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.

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