Description
This Apple Butternut Squash Casserole is the perfect blend of savory and sweet, combining roasted butternut squash, tender apples, caramelized onions, and crispy bacon. Topped with crunchy fried onions or panko, it’s a comforting, crowd-pleasing side dish for fall dinners and holiday gatherings.
Ingredients
4 cups cubed butternut squash
3 medium apples, cubed (Honeycrisp or Fuji preferred)
6 slices bacon, cooked and crumbled
1 large yellow onion, diced
3 tablespoons butter
2 tablespoons brown sugar
1 teaspoon fresh thyme leaves
1 cup crispy fried onions or panko breadcrumbs
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Preheat oven to 375°F. Peel and cube the butternut squash and apples into similar-sized chunks. Dice the onion and set aside.
2. In a skillet over medium heat, melt butter and sauté diced onions until caramelized, about 8–10 minutes. Season with a pinch of salt and pepper.
3. In a separate pan, cook bacon until crispy. Drain and crumble.
4. In a greased 9×13 baking dish, layer squash and apples. Top with sautéed onions, brown sugar, thyme, additional salt and pepper, and a few butter cubes.
5. Cover with foil and bake for 30 minutes, or until squash is fork-tender.
6. Remove foil, sprinkle with crispy onions or panko and crumbled bacon. Bake uncovered for 10–15 more minutes until golden and crisp.
7. Garnish with more thyme and serve warm.
Notes
For a vegetarian version, omit the bacon or use plant-based bacon and add toasted pecans.
Slice apples and squash evenly so they bake at the same rate.
If making ahead, wait to add the topping until just before final baking.