Bacon Butternut Squash Hash

Bacon Butternut Squash Hash


  • 4 slices center cut bacon, chopped
  • canola or vegetable oil, as needed to make a tablespoon with the bacon grease
  • 1 ½ lbs butternut squash, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 medium apple, peeled and cubed
  • 1 tablespoon brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon minced garlic


  • Pre-heat the oven to 425 degrees.
  • Place the chopped bacon pieces in a large oven-safe skillet (I used enameled cast iron) and bring over medium heat. Cook, stirring occasionally, for 7-8 minutes until crisp. Remove the bacon with a slotted spoon and place on paper towels to drain.
  • Measure the bacon grease you have left in the pan (I poured mine into a small dish and then poured that into a tablespoon). If the grease is more than a tablespoon, return a tablespoon to the pan and discard the extra. If it’s less than a tablespoon, fill the rest of the tablespoon up with oil and pour that into the pan. You want to end up with a tablespoon of liquid fat in the pan for roasting, and it’s fine if it’s a mix. My bacon wasn’t very fatty so my tablespoon was about half and half.
  • Add the squash, onion, and apple to the oil/grease in the pan and toss to mix and coat. Spread in an even layer. In a small dish, combine the brown sugar, salt, and pepper and stir together. Sprinkle this mixture evenly over the top of the squash mixture in the pan.
  • Transfer the pan to the heated oven and roast for 20 minutes. Remove the pan and sprinkle the minced garlic over the top of the squash mixture. Stir and spread into an even layer. Return to the oven for another 10 minutes. Remove the pan and check the squash for softness. Squash should be tender – if not, cook for another 5 minutes before adding the bacon. Sprinkle the cooked bacon pieces from step two over the top. Roast for another 5 minutes to re-heat the bacon and then serve.
  • 181 calories or 3-4 WW PersonalPoints
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