Savory butternut squash casserole with pecans is a healthier take on heavy casseroles. A little bacon brings some fun to the party in this flavorful side dish!
Why you'll love this recipe
Once the Thanksgiving season season rolls around, my mindset shifts to warm, cozy comfort foods.
Butternut squash is one of those vegetables that I love to eat. But sometimes, figuring out what to make with it can be a challenge. I know I already love roasted squash in the oven and creamy, butternut squash bisque.
Both go amazingly well with the turkey we're eating this time of year.
But this recipe - well....it takes squash to a whole 'nother level.
Because butternut squash, paired with slightly sharp red onion, crunchy pecans and salty bacon combined with warm season spices - well, you've got a party going down.
This butternut squash recipe needs to be on your holiday table. Trust me.
Ingredients
Here's what you'll need to grab from your pantry or grocery store.
- olive oil
- butternut squash - soft, roasted butternut squash is such a pleasing texture this time of year. It's also high in fiber and support immune help. How's that for offering up a spoonful of those at your holiday table?
- red onion - this adds a little zest to the dish to keep it savory vs. sweet
- sage, thyme, cinnamon and cloves - remember those seasonal spices it was talking about. When it comes to main dishes and side dishes, these are the flagship spices
- thick-cut bacon - I absolutely love the addition of bacon to this dish. Not only does it bring the flavor, but it also changes up the texture.
- pecans - they're not only for making pecan pie. These add a delightful, nutty crunch.
- honey - this is used to make a scrumptious topping for our casserole.
Substitutiohns
If you want to sub butter or coconut oil in for the olive oil, that's great, too.
🥣 How to make savory butternut squash casserole
- Step 1: Prep ingredients. Cube the butternut squash into bite size pieces, about ¾ of an inch large.
Tip: If you'd like, take a shortcut and use pre-cut butternut squash from the produce department. It saves you from the peeling and cutting. But really, it's not as hard to prep a butternut squash as you might think. - Combine the butternut squash, red onion, 2 tablespoons oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
- Step 2: 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.
Note: When the squash is roasted, it develops a rich and carmelized taste. Kind of like when you roast broccoli, it completely enhances the flavors!
- Step 3: While the butternut squash mixture is roasting, cook the bacon.
Transfer the bacon to a small bowl lined with paper towels to absorb excess grease. Set aside to cool for 5-10 minutes.
- Step 4: Once cooled, combine the remaining tablespoon of oil, chopped pecans, honey, cinnamon, and ground cloves.
- Step 5: Remove squash from oven and top with the bacon-pecan mixture.
- Step 6: Return to the oven until the topping is nicely browned, approximately 10 minutes.
Remove from oven and cool for 5 minutes before serving. Enjoy!
Farm Girl Tip
If you watch me on my social media videos, you'll know I love make ahead bacon. I make a pound or two at a time and freeze it for later. If you follow my lead and do the same, you'll save about 15 minutes!
Otherwise, follow the instructions in my recipe card below. Either way, you end up with cooked bacon. Delish!
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Storage
This is even delicious at room temperature which makes it an awesome holiday dish!
Store leftovers, covered, for up to 3 days.
Variations
Add sweet potatoes or substitute them for the butternut squash.
Sprinkle with shredded Parmesan cheese after baking.
Related Recipes
Savory Butternut Squash Casserole
Ingredients
- ¼ cup olive oil divided
- 4 cups butternut squash peeled and cubed
- 1 small red onion chopped
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- salt and black pepper to taste
- 6 slices thick-cut bacon chopped into ½-inch pieces
- ½ cup pecans roughly chopped
- 2 Tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Instructions
- Preheat the oven to 400°F and grease a 9x13” baking dish with 1 tablespoon olive oil. Set aside.
- Combine the 4 cups butternut squash, 1 small red onion, 2 Tablespoons oil, ½ teaspoon dried sage, and ½ teaspoon dried 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 6 slices thick-cut bacon chopped into ½-inch pieces. Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small bowl lined with paper towels to absorb excess grease. Set aside to cool for 5-10 minutes.
- Once cooled, add the remaining tablespoon of oil, ½ cup pecans roughly chopped, 2 Tablespoon honey, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves. 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!
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
As seen on Weekend Potluck and Meal Plan Monday
Fran Morrison says
what oven temp?
Deanne Frieders says
Great catch, Fran! Preheat oven to 400°F and grease a 9x13” baking dish with 1 tablespoon melted coconut oil. Set aside. I updated the recipe to reflect that.
Denise says
This looks amazing! I LOVE that there is bacon in this, I can just imagine the flavor! I am pinning this!
Tawnie Kroll says
Saving this to make for the holidays!! Thank you so much!
Kelly Anthony says
I love the bacon in this casserole. This will make the most perfect side dish for Thanksgiving or any fall get together.
Matt Ivan says
Such a great recipe for fall! The bacon pairs so well with all the other flavors!
Jamie says
I love all the flavors in this casserole especially the apple! Such a great flavorful side dish for the fall!
Andrea says
This looks like a fantastic casserole. I like that you also added apples to it. I can't wait to make this.
Denise says
This looks amazing! I LOVE that there is bacon in this, I can just imagine the flavor! I am pinning this!
Tawnie Kroll says
Saving this to make for the holidays!! Thank you so much!
Kelly Anthony says
I love the bacon in this casserole. This will make the most perfect side dish for Thanksgiving or any fall get together.
Matt Ivan says
Such a great recipe for fall! The bacon pairs so well with all the other flavors!
Jamie says
I love all the flavors in this casserole especially the apple! Such a great flavorful side dish for the fall!
Andrea says
This looks like a fantastic casserole. I like that you also added apples to it. I can't wait to make this.