• 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

Wraps

• 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.