Maple-Bacon Butternut Squash Sticks - Something Edible
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Maple-Bacon Butternut Squash Sticks

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Maple-Bacon Butternut Squash Sticks


Servings: Makes 3-4 servings as a side.

Prep Time: 15 minutes

Cook Time: 30 minutes


The Glaze

  • 1/2 cup maple syrup (Not the fake stuff if you can help it.)
  • 6 leaves fresh sage
  • 1 jalapeno chile Just a small one; seeds and placenta removed.
  • The Seasoning

  • 1 tsp Kosher salt
  • 1/2 tsp black pepper cracked or ground fresh
  • The Squash

  • 1 lb butternut squash Cut into 1 in x 4 in sticks (that weight is post-processed)
  • 1/2 lb bacon About 18-20 half-slices

  • Instructions: For the glaze, bring jalapeno, sage and syrup just to a boil in a small saucepan over medium heat. Reduce heat to low and continue to simmer for 10 minutes.

    For the butternut squash, preheat oven to 425F. Split each squash transversely at the beginning of the bulbous area where the seeds begin. Peel and cut the seedless end into 4-5 inch long sticks that are roughly a square inch thick. Wrap each squash stick with a half-strip of bacon and place on a wire rack nested in a pan (to catch the ensuing greasy mess). Season with the salt and pepper blend to taste (you probably won't use it all). Roast for 15 minutes, remove from the oven and brush liberally with the maple glaze. Roast for another 15 minutes, taking care to brush on more glaze at the 7.5 minute mark and finally as the squash comes out of the oven. Let rest 5-10 minutes before serving. Garnish with any additional maple glaze.

    Notes: For that pound of squash sticks, you'll need the seedless portions of approximately two medium (two-pound) butternuts; that's about four pounds of unprocessed squash.

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