Butternut Squash casserole loaded with flavors like sweet apples, smokey bacon and crunchy pecans to make any Fall meal special.

This Butternut Squash casserole is loaded with flavors like sweet apples, smoky bacon and crunchy pecans. Easy side dish to make any Fall meal special.

butternut squash casserole with text overlay "Butternut Squash with bacon pecan topping"

This dish is a wonderful mix of savory, sweet, salty, and smoky flavors. It is easy enough for a weeknight, but would also be wonderful for Thanksgiving or other holiday meals.

Ingredients and Substitutions for Apple Butternut Squash Casserole

Apples: Use your favorite apples in this. My husband and I are partial to tart green apples (Pippin!) but Jonagold, Honey Crisp and Braeburn would also be fabulous.

Squash: Just because butternut squash is in the name, doesn't mean you can't use just about any other winter squash. I'd pass on the spaghetti squash though.

Red Onions: If you want something with more bite, go with yellow onion. For a mellower allium taste use shallots.

Pecans: Pecans are my favorite, but you could opt for another nut like walnut or almonds.

Other ingredients: bacon, fresh sage and thyme, maple syrup or honey, black pepper, cinnamon and cloves.

butternut squash casserole with text overlay "Butternut Squash with bacon pecan toppping"

Recipe

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Ingredients

3 tablespoons extra virgin olive oil (divided use)
3 cups butternut squash (cubed)
2 medium firm apples (cubed)
1 small red onion (chopped)
1½ teaspoons fresh sage (chopped)
1½ teaspoons fresh thyme leaves
kosher salt and black pepper (to taste)
6 slices thick-cut bacon (chopped into ½-inch pieces)
½ cups pecans (roughly chopped)
2 tablespoons maple syrup or honey
½ teaspoon ground cinnamon
¼ teaspoon ground cloves

Instructions

Preheat oven to 400°F and grease a 9 x 13” baking dish with 1 tablespoon olive oil.
In a large mixing bowl, combine the butternut squash, apples, red onion, remaining olive oil, sage, and thyme. Add salt and black pepper, to taste.
Transfer the mixture onto the prepared baking dish and spread into an even layer. Roast until the butternut squash is fork tender, about 25-30 minutes.
While the squash is roasting, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes.
Use a slotted spoon to transfer bacon to a small mixing bowl. Add one tablespoon of bacon grease, chopped pecans, maple syrup (honey), cinnamon, and ground cloves. Season with salt and pepper, if 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.

Flavors of Fall Recipes

Flavors of Fall Week is a celebration of wonderful Autumn flavors hosted by Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks.

Take a moment to check out the delicious recipes by all of our participating bloggers.