Howdy from Texas! We’re in Austin/San Antonio for a quick trip to visit Lucas’s family and are currently on our last day of binge-eating Mexican food and allofthemeat. We warmed up for our trip by snacking on these spicy butternut squash deviled eggs topped with crispy bacon.
When we return to California tomorrow though, our diet will be all salads all week. We spent Sunday in San Antonio for our own baby shower with Lucas’s fam where his Aunt Janet made her famous Mexican rice to serve alongside a few dozen award-winning pork tamales. Lucas filled up with leftover tamales right before bed. Then around 7am, I woke up to the stench of pork tamales in the bedroom that had me convinced he’d snuck a tamale home in his pocket.
Worse. He had tamale scent SEEPING out of his pores! My husband turned into a tamale. This is just about the worst smell for a pregnant lady to wake up to…especially when there are no tamales anywhere in sight.
These deviled eggs are my fall-inspired contribution to David from Spiced Blog‘s dude-food themed virtual baby shower! Congrats on welcoming a new lil’ dude taste-tester, David! When Chris reached out to see if I was game for the shower and gave “dude food” as the only rule, I knew bacon would make it in there somehow.
Doubly perfect since, at 24 weeks, our own growing #cheesebabygirl is approximately the length of a slice of bacon – just under a foot long.
I’m sure she’ll thank me later for comparing her to a slice of bacon.
Here’s an up-to-date list of the baby-by-food sizes so far. The large size jump from week 19-21 marks the point at which she’s measured head to toe versus crown to rump.
- 15 weeks: Chestnut Dutch Baby with Caramelized Nectarines (Nectarine)
- 16 weeks: Sparkling Asian Pear and Mint Iced Tea (Asian Pear)
- 18 & 19 weeks: Heirloom Tomato and Bell Pepper Gazpacho (Bell Pepper & Heirloom Tomato, respectively)
- 21 weeks: Vanilla Bean Haupia Pudding with Caramelized Plantains (Plantains)
- 23 weeks: Spaghetti Squash Fritters with Dill Yogurt Sauce (Spaghetti Squash)
- 24 weeks: Butternut Squash & Bacon Deviled Eggs (Slice of Bacon)
Mixing butternut squash purée and a pinch of nutmeg into deviled egg filling adds a tinge of sweetness that’s offset with a dash of cayenne and some crispy savory bacon on top to spice things up. Put them on the table at your Halloween shindig or while watching football on Thanksgiving day and they’ll disappear instantly. Fall dude food. Cheers to David, Laura, and their soon-to-be new dude!
- 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.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox.
Hop around these awesome blogs to see what other dude-food folks have cooked up to celebrate!