Side Dish

Apple Butternut Squash Casserole Recipe

Apple Butternut Squash Casserole Recipe

If you are looking for a crunchy side dish for the holidays, then try this apple butternut squash casserole, topping with homemade bacon and pecan topping. This casserole is so delicious and well-balanced with sweet and savory flavors.

Ingredients for this Recipe:

  • 2 medium firm apples, cubed
  • 3 cup butternut squash, cubed
  • 6 slices thick-cut bacon, chopped into ½-inch pieces
  • 1 small red onion, chopped
  • 1/2 cup pecans, roughly chopped
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1½ tsp fresh sage, chopped
  • 1½ tsp fresh thyme leaves
  • 1/4 cup coconut oil, melted, divided
  • Sea salt and black pepper, to taste

How to Make Apple Butternut Squash Casserole with Topping:

Step 1:

Preheat oven to 400°F and grease a 9×13” baking dish with 1 tablespoon melted coconut oil. Set aside.

Step 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.

Step 3:

Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the preheated oven to roast just until the butternut squash is fork-tender, around 25-30 minutes.

Step 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.

Step 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.

Step 6:

Remove squash from the 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 butternut squash casserole!

Butternut squash casserole

Other Side Dish Recipes –

Cauliflower gratin recipe – Creamy Cauliflower Gratin

Mashed sweet potatoes recipe – Creamy Mashed Sweet Potatoes

Oven-roasted brussels sprouts recipe – Roasted Brussels Sprouts with Balsamic Glaze

Creamed spinach recipe – Creamed Spinach with Caramelized Onions

Apple Butternut Squash Casserole Recipe

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Side Dish American
Serves: 5
Prep Time: 15 minutes Cooking Time: 35-40 minutes Total Time: 50-55 minutes

Apple butternut squash casserole recipe with easy bacon and pecan topping, so delicious, crunchy, and packed with sweet and savory flavors, perfect side dish for holidays. Enjoy!

Ingredients

  • 2 medium firm apples, cubed
  • 3 cup butternut squash, cubed
  • 6 slices thick-cut bacon, chopped into ½-inch pieces
  • 1 small red onion, chopped
  • 1/2 cup pecans, roughly chopped
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1½ tsp fresh sage, chopped
  • 1½ tsp fresh thyme leaves
  • 1/4 cup coconut oil, melted, divided
  • Sea salt and black pepper, to taste

Instructions

1

Preheat oven to 400°F and grease a 9x13” 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 preheated 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 the 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!

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