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prep time
10 min
cook time
30 min
ready time
40 min
Best Keto Bacon Wrapped Winter Squash with Spicy Dip
Serve these bacon-wrapped squash bites as an appetizer for any family or friend gathering. Squash is sprinkled with smoked paprika and chili flakes before being wrapped in streaky bacon rashers. The bacon crisps up nicely, while in contrast, the pumpkin becomes tender. When making this Keto/Low-Carb Fall appetizer, don't skip out the dipping sauce because it really brings the whole dish together! Cut the pieces in half for smaller bite-sized pieces.
After roasting, the squash and bacon weigh 450g total minus the sauce. For a yield of 24 pieces, each piece is 2g net carbs. The sauce weighs 100g in total.
Is squash healthy? Squash is loaded with various nutrients, including fiber, vitamins, and minerals, and can be particularly high in beta-carotene, a powerful antioxidant. Beta-carotene is the red-orange pigment that gives plants and fruits their color. The human body then converts this antioxidant into vitamin A, which helps with immunity, eye health, and healthy skin.
What can I serve the dish with? Serve these delicious bacon-wrapped squash pieces with the spicy dip as instructed, with any dip of choice, or simply mayonnaise.
Can I make any substitutions? Winter squash can be substituted for other Keto-friendly veggies of choice. Butternut squash, asparagus, Brussels Sprouts, or rutabaga are all good alternatives.
How to store the bacon-wrapped squash? Any leftover pieces must be allowed to cool to room temperature before transferring them to an airtight container. Store in the fridge and consume within 5 days.
Net Carbs
1.8 g
Fiber
0.3 g
Total Carbs
2.1 g
Protein
3.3 g
Fats
5.1 g
68 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Bacon, pork
200 g
Squash Winter All Types Raw
500 g
Smoked / Sweet Paprika
1 tsp
Olive oil
1 tbsp
Mayonnaise, store bought
50 g
Greek yogurt, plain, nonfat
50 g
Cayenne
0.5 tsp
McCormick Chipotle Chilli Pepper Powder
0.5 tsp
Garlic, powder
0.5 tsp
Black pepper, ground
0.25 tsp
Cider vinegar
1 tsp
Recipe Steps
steps 6
40 min
Step 1
Carefully peel the skin from the winter squash. You will need a strong peeler capable of the task. Cut the squash in half with a sharp kitchen knife. Use a spoon to scrape out the seeds. Dice the squash into 1/2-inch thick slices. Set aside. Optional: Reserve the seeds to make a crunchy snack. You can clean the flesh from the seeds, drizzle with olive oil and salt, spread evenly on a baking tray, and roast for 20 minutes at 180C/350F until crisp.Step 2
Preheat the oven to 180C/350F. Prepare a baking tray with baking paper. Set aside. Place the winter squash slices in a large bowl. Add the olive oil, paprika, and a pinch of salt. Toss to coat.Step 3
Wrap each rasher of bacon around each squash slice. You can cut the squash slices and bacon in half for smaller bite-sized chunks or keep them whole. Place them on the prepared baking tray.Step 4
Roast in the center of the oven for 30 minutes or until the winter squash is soft and the bacon crisp.Step 5
Made the dipping sauce. Add the mayonnaise, Greek yogurt, cayenne pepper, chipotle chili powder (or paste), garlic powder, ground black pepper, and apple cider vinegar to a small bowl. Stir to combine.Step 6
Plate up and serve with the dipping sauce. Enjoy!
