If you’re ever interested in a sure hit – an absolute knock it out of the park warm appetizer that is easy to eat, easy to make and plates up beautifully, then, these are your guys. These are just one generous bite and will hold over well on a serving tray. As soon as you place them out, a curious vortex begins and draws people in like a magnet. We made these for Karen’s 2015 Golden Globes Cocktail Party. They will disappear fast – so if you’re inclined, tuck some away in the frig before the party starts. Just don’t tell anyone they’re there.
See below for some comments and the recipe is at the bottom. Enjoy!
In a small saucepan, heat high quality pure maple syrup with fresh sage leaves. Bring to a boil then simmer 15 minutes and remove from heat. Prepare your large baking sheet by lining with heavy aluminum foil. Place a baking rack into the lined pan. Turn on the oven to 400F. Peel and cube butternut squash into chunks (discard the pith and seeds).
Wrap each cube with 1/2 piece of bacon, making sure it overlaps a bit, place seam side down on the rack. Season with a wee sprinkle of salt and dash of pepper. Roast for 7 to 10 minutes. Stay close to the oven monitor the temperature and how they are coming along. Pull out and liberally glaze, roast another 7 -10 minutes. Take out again and glaze. Continue roasting until the bacon is fully cooked, a beautiful crimson brown. Pull out of oven & glaze again, let rest on the rack 10 or so minutes and now pop the toothpicks in.
I garnished with fresh sage leaves and a small bowl of the glazing syrup.
I hope you try these! This appetizer is on my keeper list. 🙂 Recipe is below.
Credit to somethingedible.com. I adapted the recipe a tiny bit.
Note: Think about how many people you’re having and how many cubes of squash you need. My large sized squash yielded about 12 – 13 cubes. It was large enough for me to cut away the stringy pith from the bulbous section of the squash, and eek out a few more slender cubes. How much bacon depends on how many cubes of squash you have. I used 2 squash, so in total I had 26 cubes. I piece of bacon will wrap 2 cubes. So, I needed 13 slices of bacon. I also cubed these on the generous size of 1 1/2 inches. By the time the bacon was wrapped, it was about 2 inches on all sides. Count on it shrinking down some in the oven. The ingredients below are an estimation of what is required, but should be adjusted to how many servings you’ll need.
Roasted Butternut Squash Wrapped in Bacon with a Sage Infused Maple Syrup Glaze
- 3/4 cup high quality pure maple syrup
- 5 or 6 fresh sage leaves
- Optional – if you like a bit of kick you can add a small sprinkle of red chile flakes or a small jalapeño with seeds removed.
Squash & Bacon
- 2 large sized butternut squash, peeled and cut into 1 1/2 inch sized cubes – about 26 cubes.
- Salt & Pepper to taste
- 3/4 pound of thick sliced bacon cut in half – about 13 slices
- Cocktail toothpicks
- Turn on the oven to 400F
- In a small sauce pan, combine the syrup and sage leaves (add the jalapeño or red chile flake if you want to add a bit of heat). Bring to a boil then turn down the heat & simmer for 15 minutes. Remove from heat and set aside.
- While you’re glaze is simmering, prepare the baking sheet. You’ll need a large, heavy duty baking sheet lined with aluminum foil. On top of the foil lined sheet, place a baking rack.
- For the squash, cut off the neck near the bulbous end and peel (or thinly slice off the skin with a knife). Cut into 1 1/2 inch cubes. Slice off the skin of the bulbous section and carefully cut away the stringy pith with seeds trying to save as much squash as possible. If you can, slice what squash you have into finger food sized pieces, they will be more like squash sticks, probably. I only had a few of these and they ended up being my cooks tasters. 🙂
- Slice the bacon in half and wrap each cube making sure to overlap the bacon on one side. Place seam side down on the baking rack and finish the rest of the cubes.
- Season the cubes with a dash of pepper and a tiny bit of kosher salt (although the bacon is already salty so you may want to omit that).
- Place in the oven for 7 to 10 minutes then remove and liberally glaze with the syrup. Bake another 10 minutes and glaze again. Bake until the bacon is cooked through and a gorgeous crimson brown. Remove from the oven and glaze again. Let rest 10 minutes before popping the toothpicks in.
- Serve with a small bowl of the glazing syrup. Fresh sage leaves makes for a nice garnish and resting spot to keep your serving platter tidy.