Savory Butternut Squash Casserole

4.89 from 18 votes

Savory butternut squash casserole is topped with pecans and bacon for a flavorful holiday casserole.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish Recipes

Cuisine: American

Keyword: savory butternut squash casserole

Servings: servings

Calories: 364kcal

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!

Substitutions: If you want to sub butter or coconut oil in for the olive oil, that's great, too.

Variations:

Add sweet potatoes or substitute them for the butternut squash.

Sprinkle with shredded Parmesan cheese after baking.

Storage: Store in refrigerator up to 3 days.

This casserole is tasty warm or at room temperature.