Recipe Background
The Best Fall Casserole is a cozy dish that combines sweet apples, rich squash, and crispy bacon for hearty flavor.
My first autumn in the Midwest was vibrant and cold, unlike anything I’d ever experienced. Freshly arrived for grad school, there I was, nestled in a tiny apartment with creaky floorboards that chattered with every step. One crisp October evening, as leaves started to paint themselves in shades of fire, I felt the urge to create something that captured the essence of my new surroundings. The local farmer’s market became my Saturday ritual, always brimming with squash, apples, and herbs. Butternut squash had a particular allure, its bright orange flesh hinting at possibilities. As I filled my basket, a wizened vendor recommended pairing them with apples and sage, enhancing them with spices I barely knew at that time.
Returning to my kitchen, I combined the unexpected sweetness of apples with the rich depth of butternut squash, seasoning everything with fresh sage and thyme. The earthy scent was intoxicating. I embraced the indulgence of adding thick-cut bacon, a nod to heartwarming childhood breakfasts shared on plush Sunday mornings. Toasted pecans added a crunch that kept things interesting, while cinnamon and cloves lent a subtle warmth. This combination mimicked the coziness of my new plaid blanket, which I wrapped around myself as the casserole roasted, filling the room with a warmth I hadn’t yet discovered in this unfamiliar city.
One thing I learned: ensure the bacon is crispy before incorporating it into the topping. This keeps it from becoming soggy, allowing its savory flavor to contrast beautifully with the sweetness of honey and spices. Every time autumn rolls around, that first Midwest fall and this hearty casserole remind me that sometimes the most unexpected combinations create the most comforting experiences.
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 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 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 the butternut squash, the apples, the red onion, 2 tablespoons of the melted coconut oil, the sage, and the thyme in a large mixing bowl.
- Season the squash mixture with the sea salt and the pepper, tossing to combine.
- Transfer the squash mixture to the prepared baking dish, spreading it into an even layer.
- Place the squash mixture in the oven and roast until the squash is fork tender, about 25-30 minutes.
- Heat a large sauté pan over medium heat.
- Add the bacon to the sauté 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.
- Allow the bacon to cool, about 5-10 minutes.
- Discard the paper towels.
- To the bowl with the bacon, add the remaining coconut oil, the pecans, the honey, the cinnamon, and the cloves.
- Toss the bacon mixture to combine, and season with the salt and the pepper to taste.
- Top the butternut squash mixture with the bacon mixture.
- Bake the casserole until the topping is browned, about 10 minutes.
- Allow the casserole to cool for 10 minutes.
- Serve.
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