Preheat the oven to 350F.
Rinse the outside of the butternut squash under running water. Pat dry.
Cut the neck off the squash.
Stand the bottom bulbous end so it’s straight down on the cutting board and cut in half straight through the bottom.
Use a melon baller or spoon to scrape the seeds out of the bulbous end.
Place each cut end face down and slice thin moon-shaped pieces of butternut squash.
Wrap a strip of bacon around each moon-shaped piece of squash. Transfer to a 15×10 rimmed baking sheet. Bake for 35–40 minutes.