This Apple Butternut Squash Casserole with Bacon-Pecan Topping is a perfect Fall food side dish. It would make a delicious addition to your holiday menus.
What foods say Fall to you? For me, it’s pumpkin, apples, and squash. Oh, and pecans! Though I use most of those foods year round, it seems they taste better in the Fall when you add those fall spices like cinnamon, nutmeg, and cloves.
This butternut squash and apple casserole has most of those things – just not the pumpkin. I just love the flavors in this side dish – it just oozes comfort food. It’s perfect for any night of the week, but it would be a grand addition to your Thanksgiving or Christmas dinners.
You’ll wow your guests with just the presentation alone, and then when they taste the sweet, savory, buttery, and crunchiness of the bacon-pecan topping with the apples and squash, they will be over the moon.
How to Prepare and Cook Butternut Squash
This recipe is easy but does have a little bit of prep time; which also makes it a great dish to prep the day before and then bake the next day. Butternut squash can be roasted alone, or with other vegetables. It also can be boiled and mashed, add butter and some cinnamon and you’ve got a delicious sweet side dish. Puree cooked squash, add some cream and spices for an instant soup.
For this recipe, you will need to peel the butternut squash, cut it in half – lengthwise and scoop out all of the seeds. Then it’s a matter of cutting it into one inch cubes. A time-saver tip would be to buy already cubed squash from the produce section in the grocery store.
How to Make Apple Butternut Squash Casserole
Once you have your squash cubed you can preheat your oven to 400 degrees and grease your 13″ by 9″ baking dish with one tablespoon of melted coconut oil.
Then core your apples and chop them up into one inch cubes. You can peel the apples if you prefer, though it’s not necessary. I like to use a Honeycrisp apple but your favorite will work as well.
Place squash and apples in a large bowl. Rough chop your onion and then add it to the bowl. Add 2 tablespoons melted coconut oil, sage, and thyme to the squash mixture. Season with salt and black pepper, to taste, and toss to combine.
Transfer the butternut squash mixture into your prepared baking dish and spread into an even layer. Roast in the oven just until the butternut squash is fork tender, around 25-30 minutes.
While the apples and squash are roasting, prepare your topping by frying up the bacon. Heat a large skillet 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 plate lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
Once the bacon is cooled, crumble it into large pieces and place it in a small bowl. 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.
When the squash is done, remove 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.
Apple Butternut Squash Casserole with Bacon-Pecan Topping
Ingredients
- 1/4 cup coconut oil, melted, divided
- 3 cups butternut squash, peeled, seeds removed, and cut into 1 inch cubes
- 2 medium Honeycrisp apples, cored and chopped into 1 inch cubes
- 1 medium red onion, roughly chopped
- 1 1/2 teaspoon fresh sage, chopped
- 1 1/2 teaspoon fresh thyme
- salt and pepper, to taste
- 6 slices thick-cut bacon, chopped into 1/2 inch pieces
- 1/2 cup pecans, roughly chopped
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- You will need to peel the butternut squash, cut it in half - lengthwise and scoop out all of the seeds. Then it's a matter of cutting it into one inch cubes. A time-saver tip would be to buy already cubed squash from the produce section in the grocery store.
- Once you have your squash cubed you can preheat your oven to 400 degrees and grease your 13" by 9" baking dish with one tablespoon of melted coconut oil.
- Then core your apples and chop them up into one inch cubes. You can peel the apples if you prefer, though it's not necessary. I like to use a Honeycrisp apple but your favorite will work as well.
- Place squash and apples in a large bowl. Rough chop your onion and then add it to the bowl. Add 2 tablespoons melted coconut oil, sage, and thyme to the squash mixture. Season with salt and black pepper, to taste, and toss to combine.
- Transfer the butternut squash mixture into your prepared baking dish and spread into an even layer. Roast in the oven just until the butternut squash is fork tender, around 25-30 minutes.
- While the apples and squash are roasting, prepare your topping by frying up the bacon. Heat a large skillet 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 plate lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
- Once the bacon is cooled, crumble it into large pieces and place it in a small bowl. 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.
- When the squash is done, remove 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.
Other Fall Food Recipes You May Enjoy:
Herb Roasted Sunchokes
Cheesy Tomato and Squash Casserole
Slow Cooker Maple Dijon Pork Chops
Healthy Apple Cranberry Pecan Salad
Slow Cooker Tuscan White Bean with Sausage Soup
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Enjoy!
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