1. Using a large chef’s knife, Slice butternut neck into 3/4-1 inch thick rounds
2. Peel rounds, and break them down further into 3/4-1 inch square cubes
3. Open bacon, place on a cutting board
4. Cut strips into halves or thirds (I like the ratio of half a bacon strip to each cube of butternut – even though you end up double wrapping part of the butternut)
5. Place a cube of butternut on top of a bacon strip
6. Wrap cube, stretching the bacon a bit
7. Secure with a toothpick
8. Arrange cubes on a lightly greased cookie sheet (jelly roll pan)
9. Refrigerate until ready to cook and serve
10. Preheat oven to 425º
11. Place butternut-filled cookie sheet in center of oven, and bake for 30 minutes, until bacon is crispy, and butternut is soft inside
12. Remove from oven, and transfer butternut bites to a serving tray

Optional glaze:

1. Combine Maple syrup with chili powder, and brush onto each bite.
2. This glaze is optional, but adds a tiny bit of sweetness, with a nice bite at the end.
3. Serve as finger food or appetizers.
4. Enjoy!