Maple Bacon Butternut Squash Cranberry Casserole
This maple butternut squash cranberry casserole is the perfect mix of sweet, savory, and cozy fall flavors. Tender roasted squash, bacon, onions, and cranberries bake together in a maple spiced glaze for a beautiful side dish that’s easy enough for weeknights and special enough for the holidays.
Ingredients
- 3 pound butternut squash peeled and cubed (about 8 cups)
- 2 tablespoons olive oil
- 6 slices bacon cut into 1/2 inch pieces
- 2 onions sliced thin
- 1 cup cranberries
- 5 cloves garlic chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon ground cinnamon
- 3 tablespoons maple syrup
Instructions
- Preheat the oven to 400°F and grease a 9x13 baking dish with cooking spray.
- Peel and cube the butternut squash into 1-inch cubes, then place them into a large mixing bowl.
- Cook the bacon in a large skillet until cooked but still soft, about 15 minutes. Remove and place into the bowl with the butternut squash.
- Add the sliced onions to the skillet and cook in the bacon grease until caramelized, about 5 minutes. Then drain and add to the bacon in the bowl, along with the fresh cranberries.
- Add 2 tablespoons of olive oil, chopped garlic, thyme, sage, cinnamon, and maple syrup. Toss to evenly coat the vegetables well.
- Spoon the mixture into a casserole dish, cover with foil, and bake for 40 to 45 minutes.
- Remove from the oven, remove the lid, then return to the oven for another 10 minutes, until the top is golden.
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 566mg | Fiber: 4g | Sugar: 8g | Vitamin A: 14479IU | Vitamin C: 32mg | Calcium: 83mg | Iron: 1mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.