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Apple Butternut Squash Casserole with Bacon-Pecan Topping
Apple Butternut Squash Casserole with Bacon-Pecan Topping
Introducing a delightful culinary creation: Apple Butternut Squash Casserole with Bacon-Pecan Topping. This dish seamlessly marries the natural sweetness of butternut squash and apples with the savory crunch of bacon and pecans, making it an ideal side for any gathering or a comforting family meal. Not only is this casserole easy to prepare, but it also brings a burst of flavor that is truly unforgettable.Butternut squash is rich in vitamins and minerals, making this casserole not only delicious but also healthy. Paired with apples, which provide a tart contrast, the combination incorporates an aromatic blend of fresh herbs like sage and thyme that elevates the dish. This casserole showcases comforting flavors that can evoke memories of family gatherings or holiday feasts, creating a wonderful experience for anyone at the table.As the butternut squash roasts, it caramelizes, enhancing its sweetness while the bacon-pecan topping adds a crispy texture that is simply irresistible. Now, let’s delve into how to create this remarkable dish.
Ingredients
- ¼ cup coconut oil melted, divided
- 3 cup butternut squash cubed
- 2 medium apples firm, 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
*Use Paleo-friendly bacon to keep this recipe compliant.
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 376kcal (19%)Carbohydrates: 26g (9%)Protein: 6g (12%)Fat: 29g (45%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 24mg (8%)Sodium: 243mg (11%)Potassium: 454mg (13%)Fiber: 4g (17%)Sugar: 15g (17%)Vitamin A: 7516IU (150%)Vitamin C: 20mg (24%)Calcium: 57mg (6%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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