Recipe Background
We all tend to think of autumn as pumpkin season, but there is an argument to be made that it is also butternut squash season! The Best Fall Casserole demonstrates why that is at the very first bite, with the creamy, sweet veggies mixing with the fall crispness and juiciness of apples and the seasonal, herbaceous fragrance of sage. What makes The Best Fall Casserole the best is the crunchy, buttery pecan and bacon topping baked to a golden-brown and touched with harvest-sweet honey. This is a savory meal that reminds you of the best days of the season!
We all tend to think of autumn as pumpkin season, but there is an argument to be made that it is also butternut squash season! The Best Fall Casserole demonstrates why that is at the very first bite, with the creamy, sweet veggies mixing with the fall crispness and juiciness of apples and the seasonal, herbaceous fragrance of sage. What makes The Best Fall Casserole the best is the crunchy, buttery pecan and bacon topping baked to a golden-brown and touched with harvest-sweet honey. This is a savory meal that reminds you of the best days of the season!
Ingredients
- 1/4 cup coconut oil melted and divided
- 3 cups butternut squash cubed
- 2 medium firm apples cubed
- 1 small red onion chopped
- 1 1/2 teaspoons fresh sage chopped
- 1 1/2 teaspoons thyme leaves
- sea salt to taste
- black pepper to taste
- 6 slices thick-cut bacon chopped into 1/2-inch pieces
- 1/2 cup pecans roughly chopped
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish with 1 tablespoon of the melted coconut oil.
- Combine the butternut squash, the apples, the red onion, 2 tablespoons of the melted coconut oil, the sage, and the thyme in a large mixing bowl.
- Season the squash mixture with the sea salt and the pepper, tossing to combine.
- Transfer the squash mixture to the prepared baking dish, spreading it into an even layer.
- Place the squash mixture in the oven and roast until the squash is fork tender, about 25-30 minutes.
- Heat a large sauté pan over medium heat.
- Add the bacon to the sauté pan and cook, stirring occasionally, until the bacon is cooked through and crispy, about 8-10 minutes.
- Transfer the bacon to a small mixing bowl lined with paper towels to drain.
- Allow the bacon to cool, about 5-10 minutes.
- Discard the paper towels.
- To the bowl with the bacon, add the remaining coconut oil, the pecans, the honey, the cinnamon, and the cloves.
- Toss the bacon mixture to combine, and season with the salt and the pepper to taste.
- Top the butternut squash mixture with the bacon mixture.
- Bake the casserole until the topping is browned, about 10 minutes.
- Allow the casserole to cool for 10 minutes.
- Serve.
×