Back to Barbecue Basics
Photo Credit: Steve Nestor
By Steve Nestor
If you are looking for a quick, easy, and delicious fall appetizer, I have the recipe for you. It’s straight out of Steven’s book, Project Griddle. It has only three ingredients: acorn squash, bacon, and maple syrup. Here is how it all came together.
Tips for Wrapping Acorn Squash with Bacon
Here are a few tips based on my experience making this recipe multiple times. Select an acorn squash that is narrower (longer) rather than one that is wide. It will make it easier to wrap the bacon around the squash. Avoid thick-cut bacon since it takes longer to cook, and thinner bacon is easier to wrap around the squash rings.
Finally, roll out or stretch the thin slices of bacon. I placed the bacon slices on a cutting board, covered them with plastic wrap, and used a rolling pin to lengthen the bacon. The longer bacon slices allow you to cover more of the squash with bacon.
I started by cutting off the top and bottom of the acorn squash. Next, I placed the acorn squash on its side and sliced it into rings 1/2 inch thick. You could make the rings thinner, but I do not suggest making them thicker since it extends the grilling time and the bacon on the sides may not fully cook.
Once the slices were cut, I removed the seeds. I used two strips of bacon on each squash ring to maximize bacon coverage. I placed the bacon-wrapped rings on a baking sheet and put them in the refrigerator to help the bacon adhere to the squash rings.
Photo Credit: Steve Nestor
Griddling the Bacon-Wrapped Squash
To cook the bacon-wrapped squash rings, I heated up the drop-in griddle in the Wildfire gas grill. I heated it to medium-high heat. I felt the griddle would be ideal for this recipe and create an even sear on the bacon.
The squash rings seared for six to seven minutes. I flipped the rings, and they seared for another six to seven minutes. Once the bacon was crispy and the squash was soft, I removed the rings from the grill. To finish, I drizzled maple syrup over the bacon-wrapped squash rings.
Photo Credit: Steve Nestor
Each bite was a blast of flavor and a contrast of textures. The bacon was crispy and salty. The squash was tender, and the maple syrup balanced the saltiness of the bacon and complemented the squash flavor.
Ingredients
- Acorn squash
- Thin-sliced bacon (about 2 strips per squash ring)
- Maple syrup, for drizzling
Instructions
- Select a narrower, longer acorn squash. Cut off the top and bottom, then place the squash on its side and slice it into 1/2-inch-thick rings. Remove the seeds.
- Place the bacon slices on a cutting board, cover with plastic wrap, and use a rolling pin to stretch and lengthen them.
- Wrap each squash ring with approximately two strips of bacon, covering as much of the squash as possible.
- Place the bacon-wrapped squash rings on a baking sheet and refrigerate to help the bacon adhere to the squash.
- Heat the drop-in griddle in the Wildfire gas grill to medium-high heat.
- Place the squash rings on the hot griddle and sear for 6 to 7 minutes. Flip and sear for another 6 to 7 minutes, or until the bacon is crispy and the squash is tender.
- Remove the squash rings from the griddle and drizzle with maple syrup before serving.
Photo Credit: Steve Nestor
A big thank you to Wildfire Outdoor Living for sponsoring this cook.
Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.
The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.
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