Cut each slice of bacon in half. Wrap one half slice around one bite sized piece of butternut squash, and repeat until you've run out of bacon or squash. I had extra squash, and I just kept that in the fridge for roasting later in the week. If you can't get your bacon to wrap stay wrapped around the squash, use a toothpick to secure it in place.
Put each wrapped squash on the baking sheet evenly spaced out. I fit 20 on one sheet.
Cook in the preheated oven for 35-40 minutes until the bacon is fully cooked and the squash is nice and soft. The sugars from the squash will caramelize with the bacon, hence the parchment paper for easy clean-up.
This has become one of my new favorite "tailgate snacks", perfect finger food for fall football watching. Enjoy!