Another Must do recipe from Snixy Kitchen! She is my new favorite and I love her for her ingredient transformations!
Butternut Squash & Bacon Deviled Eggs
Butternut Squash and Bacon Deviled Eggs
Author: Sarah Menanix
Yields: 12 deviled eggs
- 1 small butternut squash (.75 to 1 pound)
- 6 large eggs
- 2 tablespoons mayonnaise
- ⅛ teaspoon cayenne, plus more for sprinkling
- ⅛ teaspoon salt
- ⅛ teaspoon nutmeg
- 2 slices of cooked bacon, crumbled
- Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
- Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
- Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
- Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
- Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
- Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.