Smoky Maple Squash Sausage Wraps
These smoky maple squash and sausage wraps are filled with nutty sweetness from an acorn squash puree and a savory filling of maple sausage links. Then they’re wrapped in a flour tortilla and finished with spiralized bacon. They are glazed with a hot pepper peach bourbon sauce that gives a sweet, spicy, earthy caramelized finish.
These can be baked in the oven or for a smokier finish, dust off your grill and smoke them for 2-3 hours. A combo of apple and cherry wood would be ideal.
A fall favorite dish inspired this recipe. Acorn squash with sausage and applesauce is a flavor combination that screams comfort food. Taking those savory and sweet flavors and turning them into an appetizer has been on my mind for some time. Today was the day to put it to the test.
I “stole” the cinnamon and maple flavors from the applesauce and put them in the puree. The tortilla adds that perfect wrap for stability, and the caramelized bacon adds that final spicy, sweet and salty crust.
These are our new go-to for early game day appetizers!
Smoky Maple Squash and Sausage Wraps
Acorn Squash Puree
- 1 medium acorn squash
- 1 tbsp butter unsalted
- ½ tsp kosher salt to taste
- 1 ts cinnamon
- 1 tbsp maple syrup taste and add up to 3 tbsp depending on sweetness of squash
- 6 maple pork breakfast links
- 6 strips of bacon Or more, depending on the length of your links and bacon slices.
- 6 6 inch flour tortillas
- Hot and Sweet glaze Terrapin Ridge Farms Hot Pepper Peach Bourbon Sauce
- Preheat oven to 350ºF/170ºC.
Acorn Squash Puree
- Cut the acorn squash in half lengthwise (from stem to stem). Using a large spoon, remove the seeds from the inside of each half. Rub the exposed squash with olive oil and place on a heavy sheet pan, oiled side down. Cook for 30 - 40 minutes until fork tender. Remove from oven and let cool slightly.1 medium acorn squash
- Once you can handle them, scoop the pulp into the bowl of a food processor. Add the puree ingredients and pulse until smooth.1 tbsp butter, ½ tsp kosher salt, 1 ts cinnamon, 1 tbsp maple syrup
- Place a tortilla wrap on your working surface. Spoon 2 tbsp of the squash puree onto a line down the center of the tortilla. Set a sausage link on top of the puree.6 6 inch flour tortillas, 6 maple pork breakfast links
- Fold the tortilla over the sausage and gently squeeze as you roll to form a firm wrap. Cut across the tortilla to form a straight-end seam.
- Wrap the bacon around the tortilla, securing it in place with a toothpick if necessary. Place on a lined sheet pan. Repeat with remaining ingredients.6 strips of bacon
- Glaze the bacon with 2-3 tablespoons of sweet and hot sauce ensuring to get a nice coating on each roll.Hot and Sweet glaze
- Bake the bacon-wrapped sausages for 25 to 30 minutes until the sausages are fully cooked, the bacon is crispy and the sauce is caramelized.
- Remove the wraps from the oven and place on a paper towel and then onto a serving plate. Slice each roll into four pieces and serve warm.
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