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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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

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    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

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    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

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    4
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

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    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

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    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

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    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

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    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

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    9
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

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    10
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

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    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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