It’s officially fall. Only it’s too cold for fall. Last night it was 35 degrees outside and this morning there was a chance of snow for a couple of hours. As much as I love having four seasons, I feel like fall in New Jersey only lasts a few weeks. Whenever I’m on Pinterest or on Instagram I see posts of girls in short sweater dresses with ankle boots without tights or thick coats, I ask myself, “Just where do these girls live? And how can I get myself there?”
Although it may not feel so much like fall, we can certainly eat like it is. The color orange seems to be the theme of fall food. Pumpkin, butternut squash, sweet potatoes, acorn squash… all of these have orange flesh that not only taste great but are healthy too. If you’ve never tried Kabocha squash, it also has an orange flesh but is sweeter than a butternut squash. Mix that with the salty bacon and the delicate fruitiness of the Enoki mushroom, you have a winner. I added a dash of Unagi sauce on one of them and it was the perfect touch.
It is incredibly easy to put together and you don’t even have to put in the Kabocha squash or the Unagi sauce. It can be as easy as wrapping the mushroom with the bacon and you’ll still have a crowd-pleasing appetizer that can be made on the fly.
I probably won’t be able to write another post before Thanksgiving. So, I hope you have the happiest of Thanksgivings with your loved ones this Thursday and I’m so thankful for all of you reading this. ❤
Bacon Wrapped Enoki Mushrooms and Kabocha Squash
1 – 4 oz. package of Enoki mushrooms, split into 8 bundles
4 slices of bacon, halved vertically
8 slivers of Kabocha squash, raw
salt and pepper to taste
parsley, minced, for garnish
Unagi (eel) sauce, optional
- Preheat oven to 375˚F and line a baking sheet with aluminum foil, shiny side down.
- Top a bundle of mushrooms with slice of squash and very lightly sprinkle salt on top of the squash.
- Wrap the vegetable bundle with a slice of bacon and secure with toothpick. Repeat for the rest of the bundles.
- Season the bundles with pepper and roast the bundles for 15-20 minutes, until the bacon is browned and crisp.
- Drain bundles on paper towels and if using the unagi sauce, lightly drizzle sauce before serving.
- Garnish with minced parsley.
4 thoughts on “Bacon Wrapped Enoki Mushrooms and Kabocha Squash”
Looks delicious, beautiful photos!
Giselle these little bundles are everything we ever wished for. The mushrooms are adorable!! And the combination of these three ingredients must be great. Such a creative idea!
Thank you! 😀