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!
One the holiday 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.
But this recipe – well….it takes squash to a whole ‘nother level.
Because butternut squash, combined with sweet juicy apple, slightly sharp red onion, crunchy pecans and salty bacon. Take allllll that flavor and add aromatic fall spices and you’ve got a party in a dish going down.
This casserole needs to be on your holiday table. Trust me.
How to make butternut squash casserole with pecans
Step 1: Prep the ingredients.
If you’d like, take a shortcut and use pre-cut butternut squash from the produce department. But really, it’s not as hard to prep a butternut squash as you might think.
Combine the butternut squash, apples, red onion, melted coconut oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine. If you want to sub butter in for the coconut oil, that’s great, too.
Step 2: Roast the butternut squash mixture
Basically, put all the prepped ingredients into a casserole pan. When you can easily pierce the squash with a sharp knife or fork, putt it out of the oven.
Step 3: Cook your bacon
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!
Step 4: Prepare your topping
Once your bacon is cooled, in a bowl combine the remaining tablespoon of coconut oil (or butter), chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.
Top the casserole with the bacon-pecan mixture. Cook in the oven for another 10 minutes, until the top begins to brown. Remove from oven and cool for 5 minutes before serving. Enjoy!
Let cool slightly before serving. This is even delicious at room temperature which makes it an awesome holiday dish!
Note: I may use referral or affiliate links for the products I love.
Other fall inspired recipes you’ll love:
- Instant Pot Butternut Squash Bisque
- Loaded Potato Casserole
- Pumpkin Spice Pancakes (gluten free)
- Cranberry Sauce with Fresh Cranberries
- Cheesy Corn Casserole
- One Skillet Pork Tenderloin with Apples
If you make this butternut squash casserole with pecans and bacon, give it a review below! This helps other fellow cooks as well!
Made with love,
Apple Butternut Squash Casserole with Pecans and Bacon
- ¼ cup coconut oil melted, divided
- 3 cup butternut squash cubed
- 2 medium firm apples cubed
- 1 small red onion chopped
- ½ tsp dried sage
- ½ tsp dried thyme
- salt and black pepper to taste
- 6 slices thick-cut bacon chopped into ½-inch pieces
- ½ cup pecans roughly chopped
- 2 Tbsp honey
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 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 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.
- 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.
- 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!