I apologize for the least clever recipe name ever. If anyone has any better ideas, please let me know!
So I had great intentions to post my recipe for egg drop soup since my family and friends at home are pretty much stranded in their houses due to the feet upon feet upon feet of snow, (the News just said that Boston has gotten 6 feet of snow in the past 3 weeks OMG), but I decided against it. I'M SORRY. I will post it next! Don’t blame me, blame my roommate. I said I was going to post the egg drop soup recipe tonight but after she tasted the butternut squash she said, “You have to post this recipe tonight-- you cannot deprive the world of this!”
So here you go world!
Serves: makes 14 pieces
Prep time: 10 minutes
Cook time: 40-60 minutes
- 7 pieces of bacon
- 14 spears of butternut squash
- fresh sage, chiffonade
1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
2. Peel your butternut squash. I find the easiest way to do this with a vegetable peeler, however I know that some people use a knife. I find that using a knife takes off more than just the outer layer, personally. But to each his own.
3. Slice the top end off (the narrow part of the butternut squash, not the bulb part) Slice the squash in round disks- about ¼” thick and then slice those into spears.
4. If you haven’t already, chiffonade your fresh sage.
5. Cut your bacon strips in half.
6. Lay one spear on one piece of bacon and place several pieces of sage on the bacon. Wrap the bacon around the squash and place them on the parchment paper.
7. Pop them into the oven for 20-30 minutes and then rotate the pan and pop them in for another 20-30 minutes. (I rotate my pan halfway through cooking most anything because my oven isn’t the greatest and most even oven).
8. After they are done cooking, place them on paper towels to soak up the excess bacon grease before serving.