I have a confession to make. I am all about the holiday side dishes, like this Apple Butternut Squash Casserole recipe.
Yeah, sure. The turkey or ham are generally good, but I’m there for the sides. You know those great holiday recipes that only get made once or twice a year?
Well, this Apple Butternut Squash casserole recipe is going to be joining the ranks of your favorite holiday dishes. Now, this dish has a not so secret component that’s sure to win people over – the delicious bacon pecan topping. Oh yeah, I said bacon.
The topping helps add a little sumtin sumtin, and along with the thyme and sage, gives a savory flair to the dish. Now this casserole has a decidedly autumn flavor, and is perfect for Thanksgiving, or any other fall get together. It would even be delicious for a Sunday dinner. Serve it with fresh corn pudding and green beans almondine for a real treat.
This apple butternut squash recipe is an easy dish to make too, but it does require some real prep time – about 20 minutes or so. It’s not awful, and the results are well worth it, but be prepared.
Apple Butternut Squash Casserole Recipe with Bacon Pecan Topping
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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
- Preheat oven to 400°F and grease a 13 x 9” baking dish with 1 tablespoon melted coconut oil. Set aside.
- Add 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 or plate lined with paper towels, and allow the excess grease to drain. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
- Once cooled, combine the bacon, 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. Enjoy!
Serving Size: 1
Amount Per Serving: Calories: 296 Total Fat: 20g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 12mg Sodium: 257mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 6g Sugar: 15g Sugar Alcohols: 0g Protein: 6g