Apple Butternut Squash Casserole with Bacon Pecan Topping
Learn how to make this delicious and savory Apple Butternut Squash Casserole with Bacon Pecan Topping
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
¼ cup coconut oil, melted, divided
3 cups butternut squash, cubed
2 medium firm apples, cubed
1 small red onion, chopped
1½ teaspoon fresh sage, chopped
1½ teaspoon fresh thyme leaves
Sea salt and 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
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 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!