Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

Butternut Squash & Bacon Deviled Eggs

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Last updated on April 8th, 2019

Butternut Squash Deviled Eggs with Bacon

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.

Hard Boiled Eggs & 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.

Butternut Squash Deviled Eggs with Bacon

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.

Butternut Squash Deviled Eggs with 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!

Butternut Squash Deviled Eggs with Bacon

Butternut Squash and Bacon Deviled Eggs

Butternut Squash and Bacon Deviled Eggs

Yield: 12 deviled eggs

Ingredients

  • 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

Instructions

  1. 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.
  2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
  3. 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.
  4. 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).
  5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
  6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.
© Sarah Menanix

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David Virtual Shower

Hop around these awesome blogs to see what other dude-food folks have cooked up to celebrate!

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23 Comments

  1. kathryn @ The Scratch Artist -

    I am so intrigued by the butternut squash deviled egg combination. The bacon addition puts it over the top! Inspiring recipe!

    Reply

  2. Tina @ Just Putzing Around the Kitchen -

    Mmmmmmmm! You know how much I love deviled eggs…will DEFINITELY have to try this recipe soon :D

    Reply

  4. Lindsey @ American Heritage Cooking -

    I am in absolute awe of the flavor combo here and you stuffing them into a deviled egg! So smart! So delicious!

    Reply

  5. David @ Spiced -

    Thank you so much for this post, Sarah! How did you know I love deviled eggs? And bacon…I mean, well, we all know that bacon makes everything better. I’m absolutely certain that you future daughter will thank you for comparing her to a slice of bacon. I mean, come on…there’s few things in the world that are better than bacon! :-) Seriously, though, thank you again. You guys totally surprised me with this…and you totally made my week, too!

    Reply

  7. Rachelle @ Beer Girl Cooks -

    Congratulations on your own bacon sized baby girl! This butternut bacon combo in deviled eggs is so brilliant!

    Reply

  8. Patricia -

    When I hit the print button for the recipe it just lists your website it doesn’t provide the complete recipe. I love the idea of making these for a football day meal when we have family over. I am so excited to try them. :) Look so yummy! Thank you for sharing a great combination of eggs, butternut squash and most of all bacon.. :)

    Reply

  9. Maryanne @ the little epicurean -

    Hmmm….tamales. I would have gone crazy trying to find where the tamales were hidden! lol. You’ve got me intrigued with this combo. I’m liking the thought of all these flavors together :)

    Reply

  10. Karen @ The Food Charlatan -

    Oh noooooo!!!! If I woke up next to a real live tamale while pregnant, somebody would ACTUALLY get their face kicked in. Or at the very least puked on. If Lucas eats tamales again in the next few months I will come over and hold so you can punch. :) :) But why would he eat tamales when he could just be eating these deviled eggs?? Yes please.

    Reply

  12. Laura @MotherWouldKnow -

    What a lovely idea to add butternut squash to deviled eggs! I can imagine that the taste and texture are amazing. And of course, almost everything tastes better with a bit of bacon on top:)

    Reply

  13. Veronica -

    Oh No! Sorry Sarah but you can not be in San Antonio, Texas and not have award winning tamales! I will confess that I snuck a tamale in Lucas’s pocket! JK! I hope the GiGi’s gluten free pumpkin latte cup cakes made up for it! Love you a’lot!!

    Reply

  14. Bobbie -

    Lord almighty these look & sound amazing. The thought of combining the squash with the yolk made my mouth water. And as always, as with anyone, you had me at bacon.

    Reply

  15. Sarah @ Through The Painted Door -

    These look so good! I plan on doing these for Thanksgiving this year instead of my plain ole deviled eggs I do every year! Thanks!

    Reply

  18. Bre -

    Just made 2 dozen eggs yesterday so I took 48 deviled eggs (minus a few testers I ate ahead..lol) to our family holiday get together & they were a huge hit. That is just a perfect combo. They are now on my permanent list of goodies. Thanks so much for posting it.

    Reply

  19. Gabrielle -

    Anyone try using the canned butternut squash from Trader Joe’s in this recipe? Would be WAY easier! Just wondering and if so how much. Thanks!

    Reply

    • Sarah Menanix -

      That’s a good idea! I haven’t ever s the canned butternut squash at trader joes – is it pretty thick still or really runny? If it’s not too runny, then I bet it would still work! Just add 6 tablespoons of canned in place of the roasted squash!

      Reply

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