This is my own adaptation of a retro treat from Victorian England that’s still popular in the UK for Christmas dinners. Each little package offers a delightful combo of flavors and textures.
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How much bacon? How much maple syrup? What temperature? I answer all of those specifics in my recipe and share some tips for making these babies without a hitch...
To download my Nuts on Horseback recipe now as a free PDF, click here.
To read my full blog post with step-by-step photos, scroll down, or click here and...
Eat with holiday joy!
~ Cleo Coyle
Bestselling author of
The Coffeehouse Mysteries
& The Haunted Bookshop Mysteries
To read my full blog post with step-by-step photos, scroll down, or click here and...
Eat with holiday joy!
~ Cleo Coyle
Bestselling author of
The Coffeehouse Mysteries
A Note from Cleo
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
As culinary adaptions go, Devils on Horseback was simply a twist on yet another recipe: Angels on Horseback, in which you wrap a raw oyster or scallop in bacon, securing it with a skewer before broiling it.
In my own version, the "nut" comes not from an almond but from the butternut squash, a delicious winter squash. OR try sweet potatoes, which will work well too.
If you’re wondering (as I did) why "bacon" is represented as "horseback" in these recipe names, there are two theories...
One is that the bacon wraps around each filling like legs wrapped around a horse. The other comes from English history circa 1066 when Norman warriors, before riding into battle, covered themselves in thick slabs of bacon. Apparently, they did this to make themselves look grotesque—a bonus for scaring villagers during their invasions—and the bacon, when very thick, also worked as well as leather armor for protection. Apparently, they cooked and ate the bacon, if they survived the battle. I promise this recipe is much easier than storming battlements. Now let's start cooking...
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To download this recipe in
a free PDF that you can print,
save, or share, click here or
on the image below.
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| Click for Free Recipe PDF. |
Cleo Coyle's
Nuts on Horseback
Bacon-Wrapped Butternut Squash Bites
Makes about 80 appetizers
Ingredients:
1 butternut squash, 2 to 2.5 pounds (or sweet potatoes)
12 pieces maple bacon
3/4 cup pure maple syrup
Directions:
Step 1 – The Squash: First preheat your oven to 400° F. Peel, core, and slice up your butternut squash into bite-sized pieces. For foolproof cooking, you will need to parboil them. See my directions on parboiling at the end of this recipe.
Tip on Peeling: Use a Y-shaped peeler for the best results in peeling the squash and make sure you peel away all of the skin and whitish rind, which is bitter. Your pieces should be completely orange.
Step 2 - The Bacon: Cut each strip of maple bacon into thirds. Cut each third into two long strips for 6 pieces per strip of bacon. Wrap the squash pieces in the bacon slice and secure it with a toothpick.
Step 3 – A MUST: Line a half-sheet pan or baking sheet with parchment paper or foil. The maple syrup will blacken as the appetizers cook and the parchment paper or foil will provide easy cleanup and prevent your pan from being ruined.
Step 4 – Using a pastry brush, splash each piece generously with maple syrup.
Step 5 – Roast the appetizers in a well-preheated 400° F. oven for about 25 minutes. You're watching for the pieces of squash to cook through without burning the bacon. (That's why the parboiling works beautifully in this recipe.)
PARBOILING TIP: Parboil the butternut squash (or sweet potato) pieces for 3 to 4 minutes (no more!) to make sure they cook through by the time the bacon is cooked.
PARBOILING TIP: Parboil the butternut squash (or sweet potato) pieces for 3 to 4 minutes (no more!) to make sure they cook through by the time the bacon is cooked.
Directions for parboiling: Bring a pot of water to a full, rolling boil. Avoid being splashed with hot water by using a ladle or large spoon to carefully lower your pieces into the water. Cook for 3 to 4 minutes and then use a slotted spoon to remove them, douse them in cold water to prevent over-cooking, and drain well. Follow the recipe from Step 2 onward.
