Make this easy acorn squash casserole recipe for a delicious side dish great for holiday feasts and more!
This dish showcases the rich, nutty sweetness of acorn squash combined with just a few other savory ingredients for maximum flavor.
Each spoonful promises delicious flavor with a harmonious blend of tender squash, smoky bacon, a bit of cheese, aromatic herbs, and crunchy breadcrumbs, all baked to golden perfection.
Mashed Squash
You’ll need mashed squash to make this casserole. While it was originally written to be an acorn squash recipe, any of the winter squashes you have on hand can be substituted.
The cooking and mashing of the squash is the what makes the most of the prep time with this recipe but its worth it and like mentioned below it can be done ahead of time for ease.
Start with approximately 2 pounds of raw squash, don’t worry about exact measurements a little more or less won’t hurt anything here.
Cut in half by using a sharp chef’s knife and cutting from the stem end to the bottom on a cutting board. Scoop out the seeds and stringy bits before baking until soft and then scooping the flesh out of the skin to use in the rest of the recipe.
If you have some leftover baked acorn squash (or any other type of squash) in the freezer, that could also be substituted. Use appromixately 4 cups of cooked and mashed squash.
Bacon
Use your favorite bacon in the casserole. I went thick slices that were also peppered as that’s my favorite for savory dishes, but any that you have on hand will work.
Do make sure to cook the bacon until it is very crisp, this way your casserole with have the crisp texture without too much fat which might be too greasy.
You could skip the bacon if you wanted to keep it vegetarian, do add a pinch of salt to make up for the lack of saltiness in the bacon.
Breadcrumb and Herb Topping
The squash is topped with a simple breadcrumb topping for extra nutty flavor. The topping is also very easy to customize.
Use homemade breadcrumbs or something from the local grocery store. Just use something simple and flavorful.
Flavor the breadcrumbs with dried herbs of your choosing. I went with sage and a bit of black pepper but switch it up based on your personal preference.
Cheese
I added just a bit of parmesan cheese to the topping in the original recipe but that could be swapped for something else you have on hand, if desired.
It could also easily be skipped.
The cheese adds some salt to the topping so if you skip it, add a pinch of salt or more, to taste.
Make Ahead
You can easily break up the preparation of this dish over a day or two.
Cook and mash the squash up to 3 days before baking the casserole. Simply keep the mashed squash into an airtight container and refrigerate.
The bacon, too, could be cooked a day before assembling the casserole for ease.
Once the squash and bacon are cooked, you can assemble the casserole in just a few minutes to bake before serving.
How to Serve
Use this as a switch from the classic sweet potato casserole during any holiday feast.
It can easily fit into most any winter or fall meal as a simple side dish to most any main entree that the whole family will love.
Like most any winter casserole recipe, it could easily be served as a light main dish at lunch or part of a spread on a buffet table.
How to Store
Keep any leftover casserole in a container in the refrigerator for up to 3 days.
Gently reheat in the oven or microwave prior to serving.
Acorn Squash Casserole
Bake up a creamy and comforting savory squash casserole full of simple, seasonal ingredients with this dish that is at home on the holiday table as it is at a weeknight dinner table!
Ingredients
- 2 Pounds Acorn Squash
- 4 Strips Bacon, diced
- 2 Large Eggs
- 1/3 Cup Milk
Topping
- 1/2 Cup Bread Crumbs
- 1 Tablespoon Melted Salted Butter
- 1/4 Cup Grated Parmesan Cheese
- 1 teaspoon Crumbled, Dried Sage
- 1/4 teaspoon Pepper
Instructions
Bake the Squash
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the squashes in half, remove the seeds, and place cut side down on to a baking sheet.
- Bake for about 30 minutes in the preheated oven or until the skin is easily pierced with a fork and the squash is cooked.
- Remove from the oven and let cool just slightly. Leave the oven heated to 425. Remove the flesh from the skins and place the cooked squash into a large bowl.
- Use a potato masher or the back of a wooden spoon to completely mash the squash.
Cook the Bacon
- Cook the diced bacon until crisp in a large skillet. Remove to drain on a paper towel. Set aside.
Assemble the Squash Layer
- Grease a 2 quart casserole dish or 9 inch square baking pan.
- In a small bowl, whisk eggs and milk together, until completely combined.
- Pour the milk mixture into the squash and add the cooked bacon bits. Stir until completely combined.
- Spread the squash mixture into the bottom of the prepared baking dish and set aside while you make the topping.
Make the Topping
- In a medium mixing bowl, combine the bread crumbs, parmesan cheese, herbs, and melted butter. Mix until everything is combined and looks like wet sand.
- Spread the topping evenly over the squash mixture.
- Bake in the 425 degree oven for 30 minutes or until the topping is golden brown.
- Serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 321mgCarbohydrates: 30gFiber: 7gSugar: 1gProtein: 9g
We try our best but cannot guarantee that nutrition information is 100% accurate.