Bacon Wrapped Butternut Squash Wedges
I am ALL about savory side dishes. And that includes vegetables that most people typically enjoy super sweet, like sweet potatoes, winter squash and pumpkin. Take for instance sweet potatoes. I have several recipes for a more savory sweet potato like my Scalloped Sweet Potatoes which are heavenly.
I also like to use pumpkin in savory ways, like my Savory Roasted Pumpkin and Bacon Quiche.
I was trying to come up with a new side for Thanksgiving involving a savory butternut squash recipe and this one hit me and then I couldn’t get it out of my mind.
Bacon Wrapped Butternut Squash Wedges.
I thought about it for a few days and then I couldn’t stand it and made a few baking trays full of them.
And then I made a dip to go with them.
And then Mr. Wonderful and I ate a tray and a half of them for dinner one night.
And honestly they weren’t supposed to be dinner but you know, our other plans just went out the window after that.
I first envisioned them being almost like a french fry in texture but it’s really difficult to do that with winter squash but I’m just telling you, use a fork and scoop these delicious babies into the dip and you will just made me forget about that pipe dream because it just doesn’t matter.
Before we get too involved, let me show you how I peeled and cut this butternut squash, because if you haven’t done this before you may want to stand there and stare at the thing and question how to get into it peeled!
I start by cutting the squash in half, separating the top half from the bulbous round bottom.
The top half has no seeds so you just cut it into about one-half inch wedges like thick fries. The bottom half, however has seeds so you’ll need to cut it in half and scoop them out first. I find an ice scream scoop makes this WAY easier. Then try to cut the bottom half relatively into the same size wedges.
Then stack up about 4 or 5 pieces of regular cut bacon (not thick cut) and cut them long ways down the center. one large butternut squash could take the larger size pack (I think 16 oz) of bacon (it did for me) but it depends on how large of a squash you got.
Mix up one cup of brown sugar, 1 teaspoon (or less if you want less-spicy)or chipotle pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt in a flat shallow dish. Dredge each of your thin bacon slices through it.
Flip them and dredge the other side.
Then roll one around each one of your butternut squash wedges, leaving space in between where you see the squash. tuck the ends underneath and place each one on a lined baking sheet.
Keep repeating until all the wedges are wrapped. Make sure and leave plenty of space in between them for the bacon to crisp up.
Pop them into a 425º oven for about 25 minutes, or until the bacon is crisping nicely and the squash has no give when you stick a fork in it.
While those are baking, whip up the sauce. Mix together 4 tablespoons of coarse ground mustard with 4 tablespoons of honey (or maple syrup), 1/2 cup of mayonnaise and 2 tablespoons of chopped fresh sage.
When your squash wedges are done, get them out of the oven.
Or have your incredibly sweet and handsome husband grab them for you.
Pile them on a platter with a bowl of the dipping sauce.
And just see if you can NOT eat the entire platter between the two of you!