Butternut squash, apples, bacon, and pecans baked into a cozy fall casserole with honey and warm spices—comfort food at its finest.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so here’s the thing—I didn’t set out to invent some “Apple Butternut Squash Casserole Recipe” worthy of a blog post. Nope. This one came together on one of those chaotic evenings when you’re staring into the fridge like it’s going to magically present dinner. You know the look—the one where you’ve got half a squash, two apples that are basically begging to be used, and of course, bacon, because doesn’t everyone keep a pack stashed somewhere?
I threw it all together, kind of crossing my fingers, kind of hoping for the best. And the smell that started coming from the oven? Let’s just say my husband wandered into the kitchen “to see what I was making” but really just to hover like a hungry vulture. When it came out, bubbling and golden, it had this perfect mix of savory, sweet, and smoky that made it feel like Thanksgiving had shown up early. I swear even the dog parked himself by the table, just in case someone dropped a forkful.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Apple Butternut Squash Casserole Recipe?
Here’s the thing about this casserole: it’s not trying too hard. It’s hearty, cozy, and has that sweet-savory balance that makes people go back for seconds… even the ones who swore they “don’t like squash.” The bacon adds a salty punch, the apples sneak in a little tartness, and the pecans give you that crunchy topping that makes every bite feel complete. And because it’s not overly fussy, you can slide it into a weeknight dinner or plop it down on the holiday table and it fits right in.
Ingredient Notes:
Let’s chat ingredients for this Apple Butternut Squash Casserole Recipe. Each one is pulling its weight here:
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Butternut squash – Creamy, naturally sweet, and the star of the show. Roast it and it practically melts in your mouth.
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Apples – I like Granny Smith for that tart pop, but Honeycrisp is great if you’re more of a sweet tooth.
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Red onion – Gives it a sharp little edge so it’s not dessert-level sweet.
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Fresh sage & thyme – Herbs that basically smell like fall. I always feel like I’m playing “cozy cottage kitchen” when I chop them.
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Bacon – Honestly, this is the reason my family devours it. Salty, crispy, a little indulgent.
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Pecans – Don’t skip these—they bring crunch and that toasty flavor that balances everything out.
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Honey & spices – Cinnamon and cloves with honey… it’s like putting a warm hug right into the dish.
How To Make Apple Butternut Squash Casserole?
Step 1: Preheat & prep.
Get the oven going at 400°F. Grease your baking dish with a little coconut oil so nothing sticks (and hey, it smells good too).
Step 2: Roast the base.
Mix up your squash, apples, onion, sage, thyme, oil, salt, and pepper. Spread it out in the dish and roast until the squash is fork-tender—about 25–30 minutes. It’ll already smell amazing.
Step 3: Crisp the bacon.
While that’s happening, cook your bacon until it’s crispy. Try not to eat half of it while you “check for doneness.” (Don’t worry, I do it too.)
Step 4: Build the topping.
Mix the bacon with pecans, honey, cinnamon, cloves, and a bit more oil. Sweet, salty, crunchy—it’s everything.
Step 5: Finish & bake again.
Pull the squash mixture out, sprinkle on your topping, and bake another 10 minutes until the topping’s golden and caramelized. Let it cool for a few minutes before serving, unless you’re like my crew who dives in immediately and burns their tongues.
Storage Options:
This casserole keeps well in the fridge for about three days—if it lasts that long. Reheat in the oven to keep the topping crispy (microwave works too, but you’ll lose the crunch). You can freeze it, but the apples get a little soft and squishy afterward. Still tasty, just not quite as pretty.
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Variations and Substitutions:
The fun part of this Apple Butternut Squash Casserole Recipe? It’s flexible.
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Not into bacon? Leave it out, or try turkey bacon if you want it lighter.
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No pecans? Walnuts or even sunflower seeds work.
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Want it more savory? Sprinkle in some Parmesan or Gruyère.
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Feeling festive? Toss dried cranberries into the topping for a holiday vibe.
What to Serve with Apple Butternut Squash Casserole?
This dish plays well with others.
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Roast chicken or turkey – Classic fall pairing.
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Grilled pork chops – Apples + pork = you can’t go wrong.
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Green beans or Brussels sprouts – Add a little freshness to the plate.
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Crusty bread – Because who doesn’t love mopping up every last drop?
Frequently Asked Questions:
Can I make it ahead?
Yes! You can prep the base earlier in the day, then just bake and add the topping when you’re ready.
Do I need to peel the squash?
Yep. Unless you want chewy, tough bites of skin, which I definitely don’t recommend.
Can I use pre-cut squash?
Go for it. Honestly, chopping butternut squash feels like an arm workout, so if the store has pre-cubed, grab it and save yourself the trouble.
That’s it—my Apple Butternut Squash Casserole Recipe that started as a “fridge clean-out” and ended up becoming a family favorite. It’s cozy, it’s messy, it’s delicious, and it tastes like fall in every bite. So, are you going to give it a shot? Or better yet—what’s your go-to “accidental recipe” that turned into a keeper?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Butternut Squash Casserole Recipe
Ingredients
- ¼ cup coconut oil melted, divided
- 3 cups butternut squash cubed
- 2 medium firm apples cubed
- 1 small red onion chopped
- 1 ½ teaspoons fresh sage chopped
- 1 ½ teaspoons 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
Instructions
Preheat and prepare the dish.
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with 1 tablespoon melted coconut oil and set aside.
Combine vegetables and herbs.
- In a large bowl, toss the cubed butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme. Season with sea salt and freshly cracked black pepper. Mix until evenly coated.
Roast the base.
- Spread the mixture evenly in the prepared baking dish. Roast in the preheated oven until the squash is fork-tender, approximately 25–30 minutes.
Cook the bacon.
- While the vegetables roast, heat a large sauté pan over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, about 8–10 minutes. Transfer to a small bowl lined with paper towels to absorb excess grease. Allow to cool for 5–10 minutes.
Prepare the topping.
- Once cooled, discard the paper towels and return the bacon to the bowl. Add the remaining tablespoon of coconut oil, chopped pecans, honey, cinnamon, and cloves. Season lightly with salt and black pepper and toss to combine.
Finish baking.
- Remove the roasted squash mixture from the oven. Sprinkle the bacon-pecan topping evenly over the casserole. Return to the oven and bake for an additional 10 minutes, or until the topping is golden and fragrant.
Cool and serve.
- Remove from the oven and let rest for 5 minutes before serving. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
