Bacon Wrapped Butternut Pucks

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I love these things! They are a great to make ahead and have for snack food in the fridge. They sate the hunger with a trace of protein from the bacon and a healthy carb and fat source from the squash, coconut oil and Massie Mayo.

If you are looking for other butternut squash recipes, check this out:

Marjoram and Garlic Roasted Butternut Squash

If you’re looking for another “puck” preparation, check out this one:

Bacon Wrapped Sweet Potato Pucks

Whatever you do, I make one recommendation and one non-recommendation:

1. I recommend incorporating more squash, of all types, into your diet.

2. I don’t recommend bacon as a protein source. While it does have some protein, we can see on the following list that it is 21% Protein and 78% fat!

It’s snowing here in Truckee. We’ve got the tree up and the Christmas music playing. I want to encourage you to jump head first into the Holiday Season. Go out of the way to find reasons to smile and be thankful. I’ve seen some pretty eye-opening things in my travels over the past year that lead me to believe that if you are reading this, you are more blessed than 99% of the people on the planet. Not because this content is awesome, but because you are likely in a house, you have a computer and you know how to read. It seems so simple, but we can get carried away with always striving for the next big thing.

So, today, kick back, relax, enjoy the simple things like family, friends, and super tasty butternut squash pucks, wrapped in bacon…

“Keep It Paleo!” my friends.

Your Pal,

Paleo Nick

Taking 400 for a walk earlier today

Bacon Wrapped Butternut Pucks

Ingredient List:

  • 12 butternut squash, roasted, peeled, deseeded and cut into ½”disks
  • 12 slices of bacon
  • Coconut oil
  • 2 large garlic cloves, pasted
  • Kosher salt
  • 1 cup Massie Mayo
  • 1/2 lemon, juiced
  • Handful basil, chiffonade

Preparation Instructions:

  1. Heat skillet with coconut oil to 350°F.
  2. Wrap the pucks with bacon using one slice per disk, making sure to seal the seam with an overlap.
  3. Place pucks in the skillet, seam side down, and allow to cook until the seam side is crispy and caramelized. Then, flip and repeat on the second side. The goal is to only flip these once, but you can flip more times if necessary.
  4. While the pucks are cooking, combine the garlic paste, mayo, chiffonade of basil, and lemon juice in a bowl. Mix well and season with salt and pepper to your liking.
  5. Once pucks are done cooking, remove them from the skillet and plate with the aioli, a basil sprig and half of a lemon for garnish.
  6. Smile because you are a Culinary Ninja and you’re…

“Keep It Paleo!”

Zone Breakdown:

Proteins: (4)

For every three slices of bacon, we get one protein block so therefore with 12 slices total we have 4 protein blocks.

Carbohydrates: (19)

The average butternut squash after seeding, peeling and cooking weighs around 2lb so if we are using two that gives us 4 pounds of butternut squash. From there we know that one block weighs 95g, so with 4 pounds equaling 1816g, that gives us about 19 carb blocks from the squash.

Fats: (144)

For the aioli,  we know that 1 tsp of massie mayo equals 3 blocks which gives us 144 blocks. Additionally we will be adding about one carb block from the lemon juice and the garlic.

Balancing Act:

This delicious side yields us with 19 carb blocks, 4 proteomics blocks and a lot of fat blocks. If we divide it into 4 portions, we have  5 carb block 1 protein block side which is perfect to add to a meat dish.  As for the fats, add it sparingly but enjoy. If you go over a little, then just cut back on the fats in other meals throughout the day.

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