The Scoop
Sweet, savory, crunchy, and warmly spiced, this one brings all the best autumn flavors into a single baking dish.
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
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish with 1 tablespoon of the melted coconut oil.
- 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.
- Season the squash mixture with the salt and the pepper, tossing to combine.
- Transfer the squash mixture to the prepared baking dish, spreading it into an even layer.
- Roast the squash mixture in the oven until the squash is fork tender, about 25-30 minutes.
- Heat a large sauté pan over medium heat.
- Add the bacon to the hot 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, blotting off the remaining grease on top.
- Discard the paper towels once the bacon has cooled, about 5 minutes.
- Add the remaining coconut oil, the pecans, the honey, the cinnamon, and the cloves to the bacon mixture, stirring to combine.
- Season the pecan mixture with the salt and the pepper, tossing to combine.
- Top the squash mixture with the bacon-pecan mixture.
- Roast until the topping is nicely browned, about 10 minutes.
- Let cool for 5 minutes.
- Serve.
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