We love this bacon and butternut squash casserole recipe!! It’s easy to make, tastes crazy good and uses up an entire butternut squash… so what’s not to love? Oh, and it has 3 cloves of garlic in it so you know it’s going to make your house smell awesome too.
This bacon and butternut squash casserole works perfectly as a side dish if you’re feeding a crowd or as a main dish if you’re just cooking for two. Great anytime of year, but I find myself making it more during the fall and winter months when butternut squash is more plentiful.
~Mavis
Bacon and Butternut Squash Casserole
Ingredients
For the filling:
3 tablespoons olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
6 slices of bacon, chopped
1 cup mushrooms, chopped
3 cups butternut squash, peeled and cubed
2 cups packed spinach leaves {saute them in a little olive oil}
2 tablespoons fresh parsley
1/2 cup chicken broth
Salt and pepper to taste
For the crumble:
3/4 cup flour
1 tablespoon brown sugar
1 tablespoon fresh thyme
1 teaspoon salt
1 stick butter, cut into small cubes
Instructions
Preheat the oven to 375 F. Thoroughly butter a 2 quart baking dish and set aside.
Drizzle 1 tablespoon olive oil over the cubed squash and roast on a baking sheet until tender {about 25 minutes}
Meanwhile, in a large skillet, heat the oil and then saute the onions, garlic, and bacon until the onions are translucent. Add the mushrooms, spinach, parsley, broth, and salt and pepper. Set aside.
While waiting for the squash to roast, combine the flour, brown sugar, thyme, and salt in a medium mixing bowl. Add the butter pieces and using the back of a fork or your fingers, mix until consistency of corn meal {some small lumps are fine}. Set aside.
When the squash is done, toss it with the spinach and mushroom mixture and then pour into a 2 quart buttered casserole dish. Spread crumble mixture on top. Bake 20 minutes or until the crumble is lightly browned. Let cool only slightly before serving. Enjoy!
Christine Treece says
This looks fantastic! Do you think it could be assembled in advance (like a day or two) and then baked day of? I would love to have this for thanksgiving dinner – what a treat!
Thanks for all of your fantastic recipes
Mavis says
I don’t see why not. That would certainly cut down on the work the day of!
Avrilia Autrey says
What is the white in the picture? Some sort of a cheese garnish?
Linda says
The Crumble