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Savory Apple Butternut Squash Casserole with Sweet Bacon-Pecan Topping

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When I’m off keto, I like to keep things paleo with fresh earthy ingredients that are organic and as close to mother nature as possible. This Apple Butternut Squash Casserole with Bacon-Pecan Topping is the perfect fall side dish. It’s so pretty and warming that it would make a superstar appearance at your holiday feasts.

This paleo casserole manages to combine quite a few traditional fall flavors into one outstanding holiday side dish. You’ll find apple, butternut squash, pecans along with spices like cinnamon and cloves in this dish. The thick-cut bacon brings out the salty-sweet flavors in this dish perfectly and adds enough protein that it would be perfect for a weeknight meal or on its own as Thanksgiving leftovers.

Apple Butternut Squash Casserole with Sweet Bacon-Pecan ToppingPin

Apple Butternut Squash Casserole with Sweet Bacon-Pecan Topping

To make this dish, you’ll need

¼ c. coconut oil, melted, divided
3 c. butternut squash, cubed
2 medium firm apples, cubed
1 small red onion, chopped
1½ t. fresh sage, chopped
1½ t. fresh thyme leaves
Sea salt and black pepper, to taste
6 slices thick-cut bacon, chopped into ½-inch pieces
½ c. pecans, roughly chopped
2 T. honey
½ t. ground cinnamon
¼ t. ground cloves

Apple Butternut Squash Casserole with Sweet Bacon-Pecan ToppingPin

Apple Butternut Squash Casserole with Bacon-Pecan Topping

A delicious holiday side dish perfect for Thanksgiving.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 258kcal
Author: Iva Ursano

Ingredients

  • ¼ c. coconut oil melted, divided
  • 3 c. butternut squash cubed
  • 2 medium firm apples cubed
  • 1 small red onion chopped
  • t. fresh sage chopped
  • t. fresh thyme leaves
  • Sea salt and black pepper to taste
  • 6 slices thick-cut bacon chopped into ½-inch pieces
  • ½ c. pecans roughly chopped
  • 2 T. honey
  • ½ t. ground cinnamon
  • ¼ t. ground cloves

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 preheated 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!

Nutrition

Calories: 258kcal

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