This Keto Bacon Roasted Butternut Squash is an awesome side dish, it pairs perfectly with just about any protein for an unbeatable keto dinner.
Man Oh Man we love this Keto Bacon Roasted Butternut Squash, it’s all you’ve ever want in a side dish. Yes, butternut squash is high(er) carb compared to other low-carb vegetables but see our explanation below to see why we think it’s still a great option for ketogenic diets. Other than butternut squash soup, roasting butternut squash with bacon is our favorite way to utilize this winter squash.
For this recipe, we’re roasting the squash with bacon, brown erythritol (we use Swerve), Dijon mustard, garlic, and a few spices. Yum! Seriously, as the bacon renders the squash soaks up all of the delicious bacon grease and the outsides of the squash get a bit crispy as well. This is definitely one of our favorite keto side dishes for fall!
Keep reading for the ins and outs of this recipe!
Is butternut squash keto?
Butternut squash can definitely be eaten on a keto diet. While winter squashes are higher carb than most vegetables they can still fit nicely into a low-carb high-fat diet. My view is that vegetables pack tons of nutrients and I’d rather my carb sources come from nutrient-packed food than processed junk.
There are about 13g net carbs per cup of butternut squash which makes it a fairly high carb vegetable option. However, by pairing it with other very low-carb ingredients you can definitely make it work for a keto-friendly diet.
That being said, to make this recipe work for a 10g net carb meal (this is what we try to stay under for all of our recipes to fit easily into everyone’s diet) I would pair this with a grilled steak or grilled salmon.
What should I serve this Roasted butternut squash with?
See above, steak and salmon are my go-to’s but any grilled or roasted meat dish would be fantastic.
How do I cut a butternut squash?
Ah, cutting butternut squash can be such a pain! If you’re near a Trader Joe’s I would highly suggest picking up a package of their pre-cut butternut squash for ease.
If you would rather buy the whole squash here’s how you cut it:
cut off the ends – using a large chef’s knife (no pairing or steak knives here for goodness sakes) trim 1/4″ off each end.
peel – 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.
remove the seeds – use a spoon to scoop out the seeds. If you want you can roast these just like you would pumpkin seeds!
cut into slices – cut each squash half in half width-wise then cut into slices length-wise.
cube – cut each slice into cubes.
Yeah, see why we opt for pre-cut squash? Ha!
Can I add other vegetables to this recipe?
Brussels sprouts are also delicious with the butternut squash here. Just halve them and throw them into the mix. Please note that this will obviously change the nutritional information as well as the serving size.
What is the nutritional information of this keto bacon roasted butternut squash recipe?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carb counts) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values. This recipe has 9.1 grams of carbs (net) per serving.
Looking for more keto recipes? Check out these other fall-inspired dishes!
- Spicy Pork Belly Collard Greens
- Keto Dinner Rolls
- “Macaroni” and Cheese
- Chicken “Noodle” Soup
- Brussels Sprouts with Bacon
- Keto Scalloped “Potatoes”
- Keto Spaghetti Squash Au Gratin
Keto Bacon Roasted Butternut Squash
- 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
- Preheat oven to 425° F. 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, 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.