This Apple Butternut Squash Casserole is loaded with fall flavors. Roasted butternut squash and fresh apple chunks- all topped with a crunchy bacon-pecan topping!

Apple Butternut Squash Casserole with Bacon Pecan Topping ready to serve in a white dish

I'll admit that even I sometimes struggle to find sides to serve with my main dishes at the holidays. It can be easy to get in a rut of making the same sides over and over again. Luckily, this savory casserole is full-of-fall flavor! Even the pickiest of eaters will love this one.

2 Tips for Making this Apple Butternut Squash Casserole with Bacon Pecan Topping

Tip #1: Be sure to use firm apples, otherwise the apple chunks will get mushy when roasted instead of desired slightly crisp texture when roasted.

Tip #2: You can adjust the flavor profile of this casserole based on the variety of apple you use. If you want a bit of tartness, use Granny Smith Apples. If you prefer a sweeter flavor, then use Honeycrisp, Jazz or Gala Apples. And if you're looking for a neutral flavor, stick with Red Delicious Apples.

Apple Butternut Squash Casserole is Perfect for the Holidays

When it comes to holiday meals, I rely on dishes that taste delicious, come together quickly, and than I can make in advance. This casserole is such a great meal prep solution for your holiday gatherings.

To get ahead of the hustle and bustle, you can prepare the dish through step #4 several days in advance, cover it tightly, and store it in the fridge. Then on the big day, pull it out and reheat for 15-20 minutes before completing the remaining steps. So easy!

How To Make Apple Butternut Squash Casserole with Bacon Pecan Topping Step By Step

Step#1: Preheat oven to 400°F and grease a 9x13" 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 into the prepared baking dish and then spread into an even layer.

Step #4: Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.

Step #5: 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.

Step #6: Then transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Set aside to cool for 5-10 minutes.

Step #7: 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 #8: Remove squash from oven and top with the bacon pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes.

Step #9: Remove from oven and cool for 5 minutes before serving.

Apple Butternut Squash Casserole with Bacon Pecan Topping in a glass casserole dish

Serve and Enjoy!

More Side Dishes to Try

Here are a few other delicious side dishes that would be perfect for your upcoming holiday gatherings:

Recipe

Apple Butternut Squash Casserole with Bacon Pecan Topping

This Apple Butternut Squash Casserole is loaded with fall flavors and topped with a crunchy bacon-pecan topping!

5 from 8 votes

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Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer, Main Course, Main dishes

Cuisine American

Servings

Calories 259 kcal

Equipment

9"x13" Baking Dish

Ingredients

¼ cup coconut oil melted, divided
3 cups butternut squash cubed
2 apples medium firm, cubed
1 red onion small, chopped
1 ½ teaspoon fresh sage chopped
1 ½ teaspoon fresh thyme leaves
Sea salt to taste
Black pepper to taste
6 slices thick-cut bacon chopped into ½-inch pieces
½ cup pecans roughly chopped
2 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground cloves

Instructions

Preheat oven to 400°F and grease a 9x13" 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 into 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. 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!

Nutrition

Calories: 259kcalCarbohydrates: 13gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 18mgSodium: 180mgPotassium: 155mgFiber: 2gSugar: 10gVitamin A: 57IUVitamin C: 4mgCalcium: 18mgIron: 1mg

Nutrition details are an estimate, per serving.