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Apple Butternut Squash Casserole with Bacon-Pecan Topping

Looking for a side dish for Thanksgiving or Christmas? Love fall vegetables and want a new way to cook butternut squash? This apple butternut squash casserole recipe is so delicious you won't even know it is also good for you.

Course Side Dish
Cuisine American
Keyword butternut squash casserole

Ingredients

  • 1 tbsp coconut oil or oil of your choice WW use olive oil
  • 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* Weight Watchers use center cut *Use Paleo-friendly bacon to keep this recipe paleo friendly.

Topping Ingredients:

  • 1/4 c. pecans roughly chopped
  • 1 T. honey
  • ½ t. ground cinnamon
  • ¼ t. ground cloves

Instructions

  1. Preheat oven to 400°F and grease a 9x13” and spray with nonstick spray. Set aside.
  2. Combine the butternut squash, apples, red onion, oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
  3. 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.
  4. 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.
  5. Once cooled, discard the paper towels and add the chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.
  6. 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!

Recipe Notes

Weight Watchers Freestyle Points 3