Welcome to comfort food heaven! Today, I’m thrilled to share a delightful recipe that combines the warmth of butternut squash, the sweetness of apples, and the crispy goodness of bacon, all topped off with a crunchy pecan topping. This Apple Butternut Squash Casserole with Bacon-Pecan Topping is not only easy to make, but it’s also a dish that’s sure to impress your family or guests at any gathering.
There’s something heaven-sent about the combination of sweet apples and creamy butternut squash. The delightful mix of flavors and textures transforms a simple vegetable casserole into a star dish. Plus, the addition of crispy bacon packed with umami flavor and the crunch of pecans mirrors the essence of fall on every plate.
Let me tell you, the first time I made this dish for my family, it was gone in minutes! The aroma of herbs wafting through the kitchen is simply irresistible. It’s a magical relationship between ingredients that turns a weeknight dinner into something special. And the best part? It’s packed with nutrients, making it a healthy addition to your meal plan.
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
- 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 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 and set aside to cool.
- Once cooled, discard paper towels and add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and ground cloves to the bacon. 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!
This casserole is a versatile dish that can be served as a side or even a main dish. Pair it with roasted chicken or a fresh salad for a complete meal. And if you’re looking to change it up, consider swapping the apples with pears or adding different spices.
Have you tried this recipe? Share your experience and let us know how it turned out! We can’t wait to hear about your culinary adventures!
