Bacon Wrapped Butternut Squash
BACON WRAPPED BUTTERNUT SQUASH
FOOD AS MEDICINE
Butternut squash has a range of health benefits from blood sugar regulation to its antioxidant functions. Being high in soluble fiber and pectins, this squash helps to prevent blood sugar spikes in the blood caused by the digestion of carbohydrates. The abundance of carotenoids available in butternut squash have been shown to promote eye health, cardiovascular functioning and anti-inflammatory effects. This appetizer is a great way to bring in a seasonal starchy vegetable like butternut squash in a small enough portion to stay keto strong while enjoying the abundance of the fall season! Wrapping the squash in bacon adds protein and fat to blunt the glycemic index and makes this appetizer feel festive and fancy without spending the day in the kitchen!
1 medium butternut squash, cut into 1 inch cubes (2-3 cups)
1 Tbsp avocado oil
1 tsp cinnamon
1 tsp smoked paprika
1 tsp sea salt
1/4 tsp black pepper
1 Tbsp fresh sage or rosemary, finely chopped
1 package pasture raised uncured bacon (about 10-12 slices)
Preheat the oven to 350F. Place the cubed squash in a large bowl and coat with the avocado oil, cinnamon, paprika, sea salt, black pepper and a pinch of the sage or rosemary. Cut the bacon slices either in thirds or in half down the middle depending on the length of your bacon. You want it to be long enough to wrap around the squash pieces with a slight overhang as it will shrink with cooking. Repeat with the remaining squash pieces and place on a baking sheet about 1/2 inch apart. Sprinkle the remaining sage or rosemary on top of each piece. Bake for 30-40 minutes until bacon is crispy and squash is soft. Serve on a toothpick as an appetizer.
Makes about 6 servings as an appetizer
Nutrition per 1/6 of recipe: 103 Calories, 6g Fat, 8g Carbs, 4g Protein
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