Bacon Wrapped Little Smokies with Butternut Squash
Little smokies, bacon, and butternut squash all taste yummy with a brown sugar glaze. Great on a skewer but not necessary. It’s best to cook it all in a deep pan or a 9 x 13 casserole dish, then serve on a platter with dipping sauce, or skewer them after cooked. It’s kind of dangerous and hard to skewer the raw squash but possible. I only stabbed myself twice on the first batch. The smokies and squash also get coated with the glaze a lot better if cooked in a deep pan or casserole dish rather then on the skewers. Less flipping and basting as well.
1 package little smokies
1 package 1 lb bacon
1/2 cup of unsalted butter or one stick
1/2 cup light brown sugar
1/4 cup water
1 butternut squash
1 package of skewers
- Preheat oven to 350 degrees.
- In a pot, on low, heat butter, brown sugar, and water until sugar is dissolved.
- Cut bacon in half and wrap each smokie with a half a piece of bacon.
- Add to a casserole dish or a deep pan.
- Cut squash into 1/4 inch thick sections.
- Add squash to the same pan.
- Pour the glaze over the smokies and squash.
- Cook for an 1 hr at 350 degrees flipping once or twice.
- When done serve as is, with sauce, or skewer for shish kabobs.
I hope you try this for your next party and game. They do taste great together. It covers the sweet, salty, meaty flavors plus you get your veggies ( I think squash is technically a fruit) and there’s bacon so what else do you need.