Apple Butternut Squash Casserole with Bacon-Pecan Topping

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If you are looking for a winning recipe to serve for Thanksgiving or any other fall dinner, this Apple Butternut Squash Casserole with bacon-pecan topping is just what you need. Only 15 minutes of prep time is needed for a recipe that is packed with flavor.

This is the perfect accompaniment for pretty much any main dish. Serve with poultry, ham, beef or pork roast – pretty much anything. Honestly, we’d even eat it as a main. It’s that good!

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Apple Butternut Squash Casserole with Bacon-Pecan Topping

Prep time: 15 minutes
Cook time: 35-40 minutes
Serves: 4-6

Ingredients:

¼ c. coconut oil, melted, divided
3 c. butternut squash, cubed
2 medium firm apples, cubed
1 small red onion, chopped
1½ t. fresh sage, chopped
1½ t. fresh thyme leaves
Sea salt and black pepper, to taste
6 slices thick-cut bacon, chopped into ½-inch pieces
½ c. pecans, roughly chopped
2 T. honey
½ t. ground cinnamon
¼ t. ground cloves

Directions:

1. Preheat oven to 400°F and grease a 9×13” baking dish with 1 tablespoon melted coconut oil. Set aside.
   
2. Combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
   
3. Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.
   
4. While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
   
5. Once cooled, discard the paper towels and add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.
   
6. Remove squash from oven and top with the bacon-pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes. Remove from oven and cool for 5 minutes before serving. Enjoy!

Apple Butternut Squash Casserole with Bacon-Pecan Topping


If you are looking for a winning recipe to serve for Thanksgiving or any other fall dinner, this Apple Butternut Squash Casserole with bacon-pecan topping is just what you need. Only 15 minutes of prep time is needed for a recipe that is packed with flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American/Canadian

Servings 5

Calories 452 kcal

Ingredients

  

1x2x3x

• ¼ cup coconut oil melted, divided
• 3 cups butternut squash cubed
• 2 medium firm apples cubed
• 1 small red onion chopped
• 1½ tsp fresh sage chopped
• 1½ tsp fresh thyme leaves
• Sea salt and black pepper to taste
• 6 slices thick-cut bacon chopped into ½-inch pieces
• ½ cup pecans roughly chopped
• 2 tbsp honey
• ½ tsp ground cinnamon
• ¼ tsp ground cloves

Instructions

 

• Preheat oven to 400°F and grease a 9×13” baking dish with 1 tablespoon melted coconut oil. Set aside.
• Combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
• Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.
• While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes.
• Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
• Once cooled, discard the paper towels and add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.
• Remove squash from oven and top with the bacon-pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes.
• Remove from oven and cool for 5 minutes before serving.

Nutrition

Calories: 452kcalCarbohydrates: 31gProtein: 8gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 29mgSodium: 292mgPotassium: 544mgFiber: 5gSugar: 18gVitamin A: 9020IUVitamin C: 24mgCalcium: 68mgIron: 1mg

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