Cooking with butternut squash is great because you can buy one and keep it around for a month or so before it goes bad, but why wait that long?
I like to take a butternut squash and cut of the ends with a sturdy knife, and peel the hard outer skin off. If you’re in a hurry or don’t mind some waste, you can also peel them with a knife, but be careful as that skin is really tough and it’s easy for a dull knife to slip while cutting butternut squash skin.
I probably have an unhealthy love of bacon, but it’s soooooo good!
Spicy Butternut Squash and Bacon Appetizer
1 Butternut Squash in 1cm or 1/2 inch cubes
2 tsp olive oil
8-10 bacon slices
1 TBSP brown sugar
1-2 tsp Chipotle powder
30 or so toothpicks
fresh ground black pepper to taste
Preheat oven to 450F or 230C
Put cubed Butternut squash in a large bowl with olive oil and mix to coat. Add brown sugar and chipotle powder. Mix well, so that the Butternut squash cubes are seasoned.
Take bacon slices and slice lengthwise so they are skinnier, and fit better when you wrap the cubes with bacon. Slice each piece of bacon crosswise, so they are halved too.
Then, wrap each Butternut squash cube with a piece of bacon, so that the bacon overlaps a little to help hold it in place. Arrange your cubes face down on a non-stick baking sheet and roast for 20 min, check after 15 minutes.
Let cool for 5 min, or until you can safely plate them.
Once plated, consider sprinkling with a bit of ground black pepper to give them a little zing.
Use the toothpicks to make them easy to eat!
This Spicy Butternut Squash and Bacon appetizer is sure to be a crowd pleaser!
Let me know how you like it!