Bacon Wrapped Little Smokies with Butternut Squash

Bacon Wrapped Little Smokies with Butternut Squash

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.




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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.

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