Did someone say bacon? Yes, please. Add some vegetables in there too. It’s all about balance, I guess. Taking the idea from Kristin Cavallari’s book, Balancing in Heels, I decided to make this butternut squash wrapped in bacon for Friendsgiving a few weeks ago. It was a huge hit and I will definitely be making it again for Thanksgiving.
1 lb butternut squash
1 package of bacon
2 Tbsp brown sugar
1/2 tsp cinnamon
Preheat the oven to 375 degrees. Line a baking sheet with foil. (Again, I sure don’t want to be cleaning bacon grease off of a baking sheet, that’s for sure.)
Cut the ends off of the squash and peel it. Then cut in half lengthwise and remove the seeds.
Cut the squash into 1-1 1/2 in pieces. The chunks should be about the same size.
Cut the bacon in half then each 1/2 slice can be sliced in half lengthwise if you want. If you want to use half pieces of bacon for each piece rather than quarter, you’ll just need an extra package of bacon. Wrap each piece in bacon and place on the baking sheet. Space the pieces out on the sheet to make sure the bacon can get crispy.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle a little bit of the mixture on top of each piece. As it bakes, this will caramelize and get slightly crispy.
Bake for about 30 minutes or until the bacon is crispy and the squash is tender.
This is going to be a huge winner at your next dinner as a side dish or an appetizer! Enjoy!