Introducing our Keto-Friendly Bacon-Roasted Butternut Squash that's a breeze to make and a delight to eat. Picture this: soft cubes of butternut squash combined with crunchy bacon, all cooked together in a cast-iron skillet. It's an excellent side dish that complements virtually any protein, making for an incredible keto dinner. Whether you're on a keto diet or just searching for a hearty, flavorful side, this dish offers a fresh twist on a classic fall vegetable. Get ready to experience the flavors of autumn like never before!
This Keto Bacon Roasted Butternut Squash recipe harnesses the natural sweetness of squash without loading up on carbs. It’s a clever way to get the comforting taste of fall while still enjoying a low carb butternut squash dish. Whether you’re searching for keto butternut squash recipes or need fresh keto Thanksgiving recipes, this one fits the bill. The crispy bacon pairs perfectly with tender roasted butternut squash, making every bite an irresistible mix of flavors.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥓 Ingredients for this keto bacon roasted butternut squash recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Bacon Roasted Butternut Squash: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto bacon roasted butternut squash?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage tips
- Reheating best practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
This Keto Bacon Roasted Butternut Squash recipe is a breeze! Simply toss cubed butternut squash, chopped bacon slices, and sliced garlic in a cast iron skillet, then sprinkle with a flavorful mix of brown erythritol, olive oil, mustard, and spices. Pop it in the oven for 45 minutes, and voila! In less than an hour, you'll have crispy bacon and tender squash to make your taste buds sing joyfully.
Chef's note
Feel free to experiment with different seasonings to suit your taste. Add a pinch of cayenne pepper for a spicy kick or a sprinkle of cinnamon for a hint of warmth. And don't forget to get creative with toppings! Garnish with crispy fried sage leaves or a drizzle of balsamic glaze to add extra flair.
For more inspiration check out our Sides recipe.
🥓 Ingredients for this keto bacon roasted butternut squash recipe
Ingredient substitutions
If you don't have all the ingredients or prefer different options, we've got you covered:
Additional ingredients
Here are a few optional ingredients that pair beautifully with butternut squash:
Cooking tools required
To make this oven-roasted butternut squash with bacon, you will need the following tools:
Tools substitute options
How to make Keto Bacon Roasted Butternut Squash: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients required for this recipe.
- If your bacon slices are not already cut in half, slice them in half so that each piece is shorter.
- Thinly slice the garlic.
- If you would rather buy the whole squash, here's the process to cut it. Cut off the ends of butternut squash using a large chef's knife, and trim ¼" off each end. Use a vegetable peeler to peel off the outside skin until you get to the bright orange flesh. Cut in half, stand it on its large base, and cut straight down the middle. Use a spoon to scoop out the seeds. If you want, you can roast these just like you would pumpkin seeds! Cut each squash half in half width-wise, then cut into slices length-wise. Chop each slice into cubes.
Cooking instructions
- Preheat oven to 425°F (220°C). Place the butternut squash, chopped bacon, and sliced garlic in a large 10.5" cast iron skillet.
- In a small bowl, mix together the brown erythritol, olive oil, mustard, paprika, salt, and garlic powder. Sprinkle the mixture over the squash and transfer to the oven. Bake for 45 minutes until the bacon is crispy and the squash is tender. Serve immediately.
Chef's pro tip
The most common mistake when making this recipe is ending up with soggy bacon or burnt edges on the squash. To ensure crispy bacon, cut it into smaller pieces before mixing. If you notice the squash getting too browned before it's tender, cover the dish with aluminum foil during the baking process, then remove it for the last few minutes to achieve the desired balance of texture and flavors.
What to serve with keto bacon roasted butternut squash?
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
Whip up this Keto Bacon Roasted Butternut Squash and enjoy a delicious side that's sure to please your palate. It's a simple yet flavorful dish that's perfect for any day of the week. Whether you're looking to jazz up a weekday dinner or add a touch of pizzazz to a lazy Sunday brunch, this recipe fits the bill.
Imagine the aroma of roasting butternut squash mingling with the irresistible sizzle of bacon in your kitchen. With minimal effort, you'll have a comforting and impressive dish. So, this recipe effortlessly elevates your table, whether it's a casual meal with family or a cozy get-together with friends.
Looking for more keto recipes? Check out these other fall-inspired dishes!
Frequently asked questions
📖 Recipe
Keto Bacon Roasted Butternut Squash
Ingredients
- 12 oz cubed butternut squash
- 4 slices bacon cut in half
- 3 cloves garlic thinly sliced
- 2 tablespoons brown erythritol we use Swerve
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 425°F (220°C). Place the butternut squash, chopped bacon, and sliced garlic in a large 10.5” cast iron skillet.
- In a small bowl mix together the brown erythritol, olive oil, mustard, paprika, salt, and garlic powder. Sprinkle over the squash and transfer to the oven. Bake for 45 minutes until the bacon is crispy and the squash is tender. Serve immediately.
Beth H says
Delish.... I'm going to add a few sugar free dried cranberries and sprinkle with a bit of feta next time.
Thank you for sharing.
Cast Iron Keto says
Hi Beth,
That sounds amazing! The sugar-free cranberries and a sprinkle of feta will add such a great pop of flavor—love it! Thanks for sharing your twist with us, and we’re so glad you enjoyed the recipe. Happy cooking! 😊
Miriam Peck says
Delish. Followed recipe and I am trying not to continue eating from the pan!! lol
Cast Iron Keto says
Hi Miriam,
Thanks so much! Glad you enjoyed it, and we totally get it—it’s hard to resist sneaking a few bites straight from the pan! 😄 Happy you liked the recipe!
Jennifer says
Making this for a friendsgiving. Can it be made ahead and reheated?
Cast Iron Keto says
Hi Jennifer,
Absolutely! It can be made ahead and reheated. For detailed storage and reheating methods, check our storage and reheating instructions section. 🍽️👍
Linda McElroy says
So, how much is 12 oz of cubed butternut squash?
Cast Iron Keto says
Hi Linda,
12 ounces of cubed butternut squash is roughly equivalent to about 1 and 1/2 cups of cubed butternut squash. Hope that helps!
Tanya says
I thought I had posted a comment already but can’t find it. Wanted to make sure to voice my opinion on this one.
This is such a special recipe. It’s full of delicious texture and flavor. Even if you don’t like squash. I believe y ju will love this recipe. My husband hates squash and he REALLY liked it. Please give this one a try. I’m making this for Thanksgiving dinner and I’m so excited to share it.
Tanya says
I made this tonight for family. Everyone loved it. My husband doesn’t even like squash and he loved it! Thanks for sharing this amazing recipe.
Karen says
Amazing! Can't wait to make for Thanksgiving. I'm going to lower the oven temp slightly and watch roasting time carefully. The first time I made it following the directions some of it burned. Also, the bacon needs to be chopped, not just cut in half.
Becky says
Is the bacon supposed to be cooked before mixing it in? It didn’t say to, but our bacon didn’t come out crispy, it is super mushy and there is a ton of liquid.
Anonymous says
Can you use a baking dish? I don't have a cast iron skillet.
Cast Iron Keto says
You can! Even a sheet pan will work.
Joan Pierce says
,y family makes it a real struggle to get them to eat vegetables. They love this recipe and even request it.
Dj says
My 8 year old son really wanted to buy a butternut squash at the store the other day. I gave in and started to hunt for a recipe. I’m always open to anything with bacon. After I managed to get into the squash and cube it, we made this recipe. The best, and I mean best recipe I’ve ever made with butternut squash!! We were fighting over the last piece! 😂
This will be on our table at least 3 times a month! Thanks!
Pat says
I love this! It's easy to make and worth every single bite.
Yolanda Andrea Kriel says
Absolutely amazing. The savoury of the bacon works wonderfully with the sweet of the brown sugar. This one is a keeper
marsha says
Here's my spin on this recipe. In addition to the squash, my only other ingredients are olive oil, diced pancetta, paprika, diced red bell pepper. that's it! You need no other salt, no garlic, no sweeteners...keep it simple and fresh. I baked a medium cubed squash in a deep cast iron skillet for 45 min at 425. Heaven!
Dee Costanza says
What if I don't have a cast iron skillet - guess a sheet pan will have to work. I need to get a cast iron skillet sounds like.
Cast Iron Keto says
Hi Dee, any oven-safe pan will work.
Marc W. says
I always make butternut squash soup but this is my new favorite way to eat it. I especially liked the cast iron skillet idea made the squash nice and crispy and candied DELICIOUS
Summer says
I couldn’t find any brown erythritol where I live. Can i substitute it with something else?
Tara says
This recipe is absolutely scrumptious exactly as written! I made it exactly as described, except I see now that I probably should have chopped my bacon instead of just laying the half-slices across my squash. It doesn't matter, though, because it was phenomenal even without chopping it up. 🙂 USE THE SWERVE BROWN SUGAR. It is divine! You can find Swerve at tons of stores now, so spring for the good stuff and don't skip it because it is delicious! Also as a time saver, I bought already-cubed butternut squash from my local Fresh Market, and it was all ready to go when I got home. I used my brand-new Field Company 12" cast iron skillet and doubled this recipe. I will definitely make this winner again and next time will try it with chopping the bacon, and maybe making extra topping because it was gooooood stuff! 🙂 Thank you for a great recipe that is definitely making the rotation!
Sabrina says
This side dish was so delicious & simple. The butternut squash was caramelized and had an amazing flavor. My whole family enjoyed it (kids included). Thank you for the recipe!
Kathryn Evans says
Delicious. Easy to make and a winner.
Brenda Mantelli says
This is so good only change I made was just a tbsp of golden monkfruit its what I had on hand. Thank you delicious!
Emily says
What could you use in place of brown erythritol?
Cast Iron Keto says
If not low-carb you could use brown sugar, honey, or maple syrup. If low-carb, I would just leave it out as a regular granulated "sugar" wouldn't be the same as the brown erythritol.
Isobel says
Can I use frozen squash chunks for this recipe?
Cast Iron Keto says
You should be able to but it may be a bit mushy.
Amber Morgan says
Delicious! My husband and I both wee raving and said this is a new classic for our home. He wants to take the recipe hunting in the Utah mountains with him. He'll cook it in a Dutch oven. Yummy!!!!
Frances says
Hi there! Mine is in the oven at the moment, and it smells delicious! I also added dried rosemary. You give the Nutritiional Facts per serving, but please can you tell me how many oz/grams each serving is?
Cast Iron Keto says
Hi Frances! Unfortunately, that’s not how recipes work. Unlike a packaged food product that is made by a single company, recipes can’t provide reliable serving weights due to the fluctuations in how different people measure and cook. To get a reliable serving size you’ll need to weigh your final dish then divide by the number of servings. You can also simply eyeball 1/4th of the recipe. I hope this helps!
Jo says
rating added
Jo says
Can't understand why sweetener is added, Butternut squash is pretty sweet anyway so I left it out and recipe was yum. Thank you
Carri says
This was good. I didn't think I could have butternut squash on a low carb diet, but the bacon also fills up the volumn. This will be a repeat dish!
Nhj says
So easy. So yummy!
Lisa says
Trying tonight. Can you use stevia instead? I don't have the other.
Jessica Straczowski says
Very delicious recipes! Little suggestion for prepping the squash.
I cut the ends of with a chefs knife. then I cut it in to inch slices.
I lay the slices on the cutting board and just cut off the outer parts.
'then i take a grapefruit spoon and take the seeds out. This is all
done in a few minutes without much effort.
Michelle says
This tasted so delicious! The only modification I made was tossing the squash and bacon in the olive oil, brown sugar crumble.
Russ says
Loved this! That Kanye for the great idea. We will be doing this again.
Helen says
Mine is in the oven at this moment! I didn't have bacon (who doesn't have bacon -lol) so I used cubed ham; added another tsp of olive oil to make up for the missing bacon fat I took a lesson from the commenter above and added a few grates of fresh ginger. I'm having my squash with a rib eye for tonight's dinner. I sure hope I love it -I do love the ingredients.
Cast Iron Keto says
Ohh fresh ginger sounds delicious in this! We must have missed the prior comment mentioning it, thanks for pointing it out again - we can't wait to try it! Thanks Helen 🙂
Janice G says
Holy Cheese on a Cracker! That stuff was divine! A friend had given me a 10 oz bag of frozen butternut squash and I was looking for something different to make with it. I added about 1 cup of homemade pumpkin puree, some sliced garlic and fresh ginger. The whole casserole was eaten before the main dish! Thank you. We'll definitely make this again.
castironketoadmin says
So glad you enjoyed this recipe Janice!
Kristin says
The recipe lists 2 tsp olive oil but the instructions don't say where to put it in. Do we toss the squash with it or mix it with the topping?
Alex Lester says
Sorry about that! You mix it with the topping.
JC says
Whats the serving size?
Amy says
I saw the instruction for olive oil but not the paprika! I guess to put in topping