Maple Bacon Triple Pepper Squash (w/ pr0n)

I wanted to combine my Bacon Throwdown with the Spicy Throwdown, so I whipped up this "little" creation. A variation on ABTs but seasonal...

The players....medium hot Hatch green chiles, bacon, butternut squash, Oakridge Habanero Death Dust, Diesel Dave's Pure Michigan Maple Syrup, cayenne pepper, butter, and turbinado sugar.



Chopped up the butternut squash into strips and chopped the stems off the Hatch chiles, sliced them open lengthwise, and de-seeded them.



Spooned some turbinado sugar mixed with HDD (about a 4:1 ratio) into the Hatch chiles and put a stick of butternut squash inside and topped it with some more sugar/HDD mix.



Then I wrapped them up in a 2 piece bacon blanket...had a couple pieces of squash left after filling the chiles, so I did them the same without the chiles.



Got Major all fired up with some Stubb's with some Apple and Cherry chunks and put them all on.





Popped open an ice cold brew while enjoying the TBS...this one was a St Arnold Oktoberfest.





I also threw on some Chapel Hill Hatch Chile Smoked Sausage on top of the chiles.

Tyler and Jester were playing in the water while everything got happy in the mini...



For the glaze, I combined some DD's pure Michigan Maple Syrup with some butter and cayenne pepper.



I gave everything a couple glazes and pulled it off...



The stuffed chiles...



Plated. Maple Bacon Triple Pepper Squash with Hatch Chile Sausage and Tater Salad dusted with HDD...



caseydog said he wanted us to make y'all sweat for the Spicy Throwdown, but since y'all obviously didn't get your invites for dinner, the best I could do was show y'all that dinner sure made me sweat (and hiccups for most of dinner)!

Bonewagon said:

Looks terrific peeps! I don't really like squash, but I'd eat the heck out of that. That looks goooood! :thumb:

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Butternut squash >>>>>>>> yellow squash! It is more like sweet taters...

Garrett said:

That's freaking awesome Peeps!! Did the squash get done by the time the bacon and peppers were done??

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The squash in the peppers was still firm yet perfect for eating. The couple without peppers were a bit smushy, but no more than a sweet tater...

1buckie said:

That Looks Grate !!!!

Outlandish as anything I'd try......

Question :
I've done Hatch chile 'Turds a bunch, like so:

And the skin of the peppers seems a little papery & tough....any issue with that?
...your pepper prep is identical.....

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We ate them with a fork and knife and notied no issues with the pepper skin....

I cooked them at 300-350 for most of the cook.

I think I learned my lesson handling the Hatch chiles and the HDD w/o gloves. My fingers still have a slight burn in them.

daninnewjersey said:

That syrup butter cayenne glaze looks insanely good. Can I assume it would work well on ribs?

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I think so...I think it might work well on most any BBQ pork.

Shagdog said:

Looks great, Peeps! That's a lotta cayenne in that glaze. Sounds damn tasty :hungry:

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It was a nice heat....surprisingly, it was the Hatch chiles that had the most bite! Just seeding them had my eyes burning and coughing from breathing in the fumes! More than any jalapeno I have ever dealt with...

sliding_billy said:

That'd make a nice breakfast meal for the bash. :-D

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Not sure I'd be able to get Hatch chiles in October, but Anaheims would work....I'll think about it.

Finished the first of 2 of these for lunch so far and already sweating...gonna be a nice controlled pace for the 2nd one. Whew!