Bacon and Butternut Squash Appetizer
It’s fall, and that means the leaves are changing colors, the weather is cooling, and you’re ready to enjoy some seasonal flavors that will warm you up. This recipe combines two crisp fall vegetables—bacon and butternut squash—with sweet apple and sage to create an easy, satisfying side dish that’s perfect for your fall meals.
In this recipe, we combine delicious bacon, butternut squash, and a whole lot of flavor for a very special appetizer. Butternut squash is a fiber rich vegetable that contains a lot of vitamins and minerals. It is a great source of vitamins B6, C, and E, as well as calcium, potassium, and iron. It is a rich source of beta-carotene, a vitamin that can be converted into vitamin A. Beta-carotene is a powerful antioxidant that helps to combat free radicals. Free radicals are unstable particles that damage healthy cells, leading to disease. This recipe uses bacon as a replacement for traditional sausage as a way to add a little bit of spice to this dish.. Read more about bacon wrapped zucchini and let us know what you think.
To be honest, peeling the butternut squash is the most challenging aspect of this recipe.
Squash should be cubed, drizzled with olive oil and spices, then wrapped with bacon before baking.
That concludes our discussion.
The contrast between the soft, creamy squash and the salty, crispy bacon is fantastic.
Another advantage of this appetizer is that it may be prepared ahead of time and baked just before your guests arrive.
After you’ve greeted your visitors and gotten them situated in with a drink, time it so you can bring out a sizzling hot platter of these.
That’s exactly what I’d do!
Appetizer with bacon and butternut squash
It’s simple to make and tastes great. This appetizer of bacon and butternut squash is a delicious mix of tastes and textures, with creamy, sweet butternut squash contrasting well with crisp, salty, smoky bacon.
- 1 squash (butternut) (approximately 2 pounds)
- 1 pound of bacon (I prefer center cut)
- 1/3 cup extra virgin olive oil
- a quarter teaspoon of garlic powder (you can use more or less, depending on your taste)
- to taste kosher salt
- to taste black pepper
I knew I had to try these bacon and butternut squash canapés after seeing them on Holistically Engineered.
They’re simple to prepare — the toughest part is peeling the butternut squash! These tiny morsels are delectable. Butternut squash has a creamy texture that I like. The chili powder in Holistically Engineered’s recipe was left out since I didn’t want anything to conflict with the tastes of the bacon and squash.
|Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
Squash should be peeled and the seeds and pulp removed. Squash should be cut into 1-inch pieces. In a large mixing bowl, combine the squash, olive oil, garlic powder, salt, and pepper. Toss the cubes to ensure that the seasoning is uniformly distributed. To create shorter pieces of bacon, cut the bacon in half. Wrap a bacon piece around each squash cube. Place the cookie sheet with the seam side down. Bake for about 25 minutes, then flip and bake for another 25-30 minutes. When flipping them over, be cautious not to let the bacon unravel (you can always secure with a toothpick if this happens) When the bacon is cooked to your liking and the squash is soft, they are ready.
Appetizers are often tricky to make because they often feel overwhelming. However, with this quick and easy recipe, you can serve up a light main course in just minutes, thanks to the simple pairing of bacon, butternut squash, and thyme.. Read more about recipes with butternut squash and let us know what you think.