Fall is just around the corner, and Chef Rollins has created a seasonal appetizer that will satisfy most any palate. The best part? Chef has shared the recipe with us so you can make them for your next party, dinner, or just a night in.
- 2 medium size butternut squash
- 1 lb. raw thick bacon
- 2 Tbsp. butter
- 1/2 tsp chipotle powder or ancho powder
- 1 Tbsp. sea salt
- 4 Tbsp. maple syrup
- Garnish with chopped parsley
Preheat oven to 350F. Peel the butternut squash, cut the heads off with seeds and use later for soup. Cut the long solid squash lengthwise into half, and then half into quarters. Then cut each quarter in half and then half again. You’ll wind up with 32 bites.
Melt butter over low-heat and stir in chipotle powder and sea salt. Toss the squash in the spiced, melted butter to coat.
Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each butternut squash bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
Place on a baking sheet pan and bake for 45 minutes, turning once about halfway through.
You know they are done when the bacon is crispy and the squash is fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.
These bites can also be served with honey mustard dipping sauce instead of maple syrup.