Listen. I don’t invent recipes solely on alliterative ingredients.
But when it happens, I’m not terribly mad about it, you know? It just feels right. It’s informative, too!
Ok so here’s your holiday appetizer. I wish I could say I was a great planner and had planned this allll along but secretly we made these last week for Thanksgiving so why not share them now, you know? On the eve of December, the time of year where you need 1 appetizer about every 4 hours for some gathering or another. Here’s your go-to. Butternut cubes roasted with a barbecue-ish spice blend, topped with bacon and some green onions which is practically a salad. The spice blend is going to then make an appearance on grilled chicken for the next 4 years of your life because it’s GOOD, and your friends and family will love you for not bring spinach artichoke dip, because that’s their go-to. This is yours.
It’s so simple! Start by preheating the oven to 450F and making the spice blend, which consists of seasoned salt, hot and smoked paprikas, garlic powder, onion powder, chili powder, and sugar.
Mix the spices together in a little bowl and you’re ready to go!
Other ingredients are bacon squares, butternut squash cubes (about the same size as the bacon pieces), olive oil, and sliced green onions.
While the oven is preheating, sprinkle the spices over the butternut and drizzle the olive oil into a bowl, then mix everything together.
Then, arrange the butternut squash on a baking sheet with parchment paper (the only way I roast anything, such easy cleanup!) and roast the squash for 20-30 minutes, stirring one time about halfway through, until the edges are brown and the squash is cooked.
While the squash is cooking, cook the bacon in a skillet over medium-high heat until it just starts to get crispy. These will be assembled with a toothpick through the bacon, so don’t cook the bacon to too crispy or it will break. Chewy but cooked is ideal, about 7 minutes in the skillet.
When the squash and bacon are cooked, assemble bites with a toothpick – butternut then bacon on top. Sprinkle with the scallions, and call it a day.
These are so simple and really lovely, flavors that everyone loves but definitely slightly different than regular party fare. I especially like that the base is a vegetable with a leeetle bit of bacon, not the other way around.
Tis the season!
- 1.5 pounds butternut squash, cut into large bite-sized chunks (about 3 cups squash)
- 1 teaspoon seasoned salt
- 1/2 teaspoon hot paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1/4 cup olive oil
- 4 slices bacon, cut into 1-inch pieces
- 3 scallions, sliced
- Preheat the oven to 450F and prepare a baking sheet with parchment paper.
- In a bowl, toss the butternut squash with the olive oil and all of the spices. Arrange the squash on the baking sheet in an even layer. Roast the squash for 20-30 minutes, stirring once halfway through, until the squash is browned at the edges and soft in the center.
- While the squash is roasting, cook the bacon pieces in a skillet over medium-high heat until chewy but not crispy. Drain on paper towels.
- When the squash and bacon are cooked, use toothpicks to connect 1 piece of squash and 1 piece of bacon. Arrange on a plate for serving and sprinkle with the scallions. Serve warm or at room temperature.