Apple Butternut Squash Bacon Casserole
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21 Day Fix Apple Butternut Squash with Bacon Pecan Topping

Prep Time20 mins
Cook Time50 mins
Servings: 8
Calories: 198kcal


  • 3 tablespoons coconut oil
  • 3 cups butternut squash cubed
  • 2 medium firm apples cubed
  • 1 small red onion chopped (or 1/2 a medium onion)
  • 1 1/2 teaspoons fresh sage chopped
  • 1 1/2 teaspoons fresh thyme leaves
  • salt and pepper to taste
  • 6 slices uncured turkey 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


  • Preheat oven to 400 farenheit. Spray a 9x13 baking dish with non-stick spray.
  • In the baking dish, combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme. Toss or combine. Spread in an even layer and roast until squash is fork tender, about 25-30 minutes. Toss halfway through.
  • While squash is roasting, heat a large non-stick skillet over medium heat and add bacon. Non-stick spray can be used if needed. Add bacon and cook until bacon is crispy. Place in small mixing bowl and cool. When cooled, add chopped pecan and spices.
  • Melt the remaining tablespoon of coconut oil with the honey. Add to bacon mixture and toss to coat.
  • Remove squash from oven when tender 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.


21 Day Fix container counts, per serving (makes 10 servings - serving size is approximately 3/4 cup):
.5 green
.25 purple
.25 red
1 tsp
.75 sweetener tsp


Calories: 198kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 243mg | Potassium: 320mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5625IU | Vitamin C: 14.8mg | Calcium: 39mg | Iron: 0.9mg