Bacon Apple Butternut Squash

5 from 2 votes

This easy prep recipe is the perfect side dish that can double as a breakfast.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Side Dish

Cuisine: American

Servings: servings

Calories: 402kcal

Cost: $6

1 large butternut squash Some stores like Trader Joe's sell the fresh pre cut squash, that will totally work too and save you a lot of time! If you go the pre packaged route, I suggest 2 pounds.
1/2 pound bacon
1/2 yellow onion sliced in slivers
1 whole green apple
2 cloves garlic
1 tsp paprika OMIT if doing AIP.
2 tsp extra virgin olive oil (divided) I like using the Trader Joe's olive oil spray, super simple!
1/4 cup fresh parsley washed and chopped
1/4 tsp sea salt

Preheat the oven to 400.
Cut up the butternut squash into 1 inch cubes.
Add the squash to a single layer baking dish. With cooking scissors, cut the bacon into 1 inch squares.
Add the paprika (if you are not following AIP) and 1 tsp EVOO. Toss gently and form into a single layer.
Bake for 25 and then mix up halfway through and cook for an additional 20 minutes or until squash is tender ( you should be able to easily stick a fork through.)
When about 15 minutes remains, cut the onion longways. Then chop up the apple into small cubes.
Add the remaining 1 tsp of EVOO to a skillet and add the onions, garlic, salt, and apples. Saute for 5-6 minutes or until onions become translucent.
Once the squash is done in the oven, add the onion and apple mixture over top.
Garnish with the added parsley on top.
You can store this recipe in the fridge for you to 5 days in an airtight container.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen

You can store this dish in the fridge for up to 5 days.