• Shopping List
• Meal Planner

Taste of Fall Casserole

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 fresh 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 ground cinnamon
• 1/4 teaspoon ground cloves

Directions

Step 1 - Preheat the oven to 400 degrees F.

Step 2 - Grease a 9x13-inch baking dish with 1 tablespoon of the melted coconut oil.

Step 3 - Combine 2 tablespoons of the coconut oil, the butternut squash, the apple, the red onion, the sage, and the thyme in a large mixing bowl.

Step 4 - Season the squash mixture with the salt and the pepper, tossing to combine.

Step 5 - Transfer the squash mixture to the prepared baking dish, spreading it into an even layer.

Step 6 - Roast the squash mixture in the oven until the squash is fork tender, about 25-30 minutes.

Step 7 - Heat a large sauté pan over medium heat.

Step 8 - Add the bacon to the hot pan and cook, stirring occasionally, until the bacon is cooked through and crispy, about 8-10 minutes.

Step 9 - Transfer the bacon to a small mixing bowl lined with paper towels to drain, blotting off the remaining grease on top.

Step 10 - Discard the paper towels once the bacon has cooled, about 5 minutes.

Step 11 - Add the remaining coconut oil, the pecans, the honey, the cinnamon, and the cloves to the bacon mixture, stirring to combine.

Step 12 - Season the pecan mixture with the salt and the pepper, tossing to combine.

Step 13 - Top the squash mixture with the bacon-pecan mixture.

Step 14 - Roast until the topping is nicely browned, about 10 minutes.

Step 15 - Let cool for 5 minutes.

Step 16 - Serve.