Oh my, oh my. These things are so uber simple, but a perfectly delectable snack or appetizer for your fall gatherings, or tailgates. I'm ALWAYS a fan of PaleOMG, and she has an AMAZING candied version of bacon squash bites- right here. I wanted to add a little spice, for a twist on the dish, so I turned to my go-to spice guys, Teeny Tiny Spice Co. for a spice blend that takes this already amazing dish, to a whole other level.
You will need:
8 slices of bacon (*see note below, may need more depending on length)
10 oz butternut squash, cubed (about 16 pieces)
half an avocado
1-2 tsp Nutiva coconut oil
few pinches Chocolate Chili Spice
First, I cut a big chunk off of a large butternut squash, cutting off the edges/skin, and cutting into a rectangular box shape, weighing 10 oz. I then cut that piece into 16 cubes. Separately, in a small bowl, soak some toothpicks in water.
Next I covered the squash cubes in coconut oil, about 1 tsp, melted, and sprinkled with Real Salt, and a few pinches of Teeny Tiny Spice Chocolate Chili spice. This stuff is pretty hot, so add more if you can handle the heat. If you don't like much heat, you can still add this stuff, lightly, and enjoy the wonderful flavor combination of deep, earthy cacao and a little spice.
Bake the squash cubes on a baking sheet at 350 for 20 minutes, flipping every 5-10 minutes.
Meanwhile, in a skillet, fry bacon, until mostly done, but still flexible.
*I use bacon from my local farmers market which is longer than most store bought bacon, so I cut mine in half. It should be long enough to wrap around the squash bites and overlap on just one side.
Now, remove the squash from the oven. CAREFULLY, wrap with bacon, overlapping on one side and push a toothpick through to secure.
Bake for 5 minutes at 400 or until bacon is sizzling and done.
Remove, and carefully add a slice of fresh avocado to each bite.
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