| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 50 min |
| Yield: | 8 servings |
Ingredients
- 3/4 pound thick-cut bacon
- 2 large purple onions, thinly sliced
- 2 pounds butternut squash, seeded, peeled and chopped into 1/2-inch cubes
- 6 sprigs fresh thyme, stems removed
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes
- 1/8 cup white wine
- 1/2 cup vegetable broth
- 2 large apples, like Honeycrisp, chopped into 1/2-inch cubes
- 2 cups all-purpose flour, plus additional for dusting
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 14 tablespoons unsalted butter, cold and cubed
- 1/4 cup heavy cream
- 1 large egg, lightly beaten
- Freshly ground black pepper
Instructions
- For the filling: Lay the bacon in a large oven-safe skillet (I like to use a cast-iron pan or braiser) and turn the heat to medium. Cook, flipping once, until crisp on both sides, about 7 minutes total. Remove from the heat and place on a paper towel-lined plate to drain and cool slightly.
- Drain half the bacon grease from the skillet, leaving just enough to coat the skillet. Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes. Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper and cook, stirring occasionally, 10 more minutes. Add the wine and broth. Roughly chop the bacon and add it to the skillet along with the apples. Bring the mixture to a light boil, then reduce the heat to low and simmer for 15 to 20 minutes, while you make the biscuits.
- For the biscuits: Preheat the oven to 425 degrees F.
- Whisk together the flour, baking powder and salt in a bowl. Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal. Mix in the cream until the mixture comes together to form a dough. Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
- Turn off the heat before dotting the top of the skillet with the biscuits. Brush the biscuits with the beaten egg and top with black pepper. Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes. Remove from oven and serve right from the skillet!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 607 |
| Total Fat | 41 g |
| Saturated Fat | 20 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 115 mg |
| Sodium | 781 mg |
Reviews
I really loved this dish. The only things I would change was to add some of the yummy crunchy bacon pieces at the end and bake the biscuits separate. Even though I enjoyed them baked on the casserole. I ended up eating almost the whole thing for a couple of days after making it because my husband didn’t like the apples in it. Oh well, his loss.
Cut the red pepper flakes i’m too old and used veggie bacon my roommate can not digest meat protein but the dish was as close as i could make it great if you are having vegans over this is a great side for some and a main for others makes everyone happy
Really good, however I made a couple of changes but didn’t affect the integrity of the dish. I used Ekridge smoked turkey sausage instead of bacon and made this stove top stew instead of a hot dish. I baked my biscuits separate and served the stew over top of the biscuits. Yum
This is a keeper in my fall recipe rotation.
This is a keeper in my fall recipe rotation.
I’ve made this several times, but without the biscuits. The butternut squash, red onion, bacon, and apple combination is delicious. I don’t make the biscuits. Instead, I pan sear [seasoned] chicken thighs and finish them by baking on top of the veggies and fruit. It’s delicious.
Love this overall. I did make adjustments. To cut time, I used microwaveable, steamed butternut squash and cooked them prior to adding to the pan. I used a simple drop biscuit recipe on top and added cheddar on top after baking.
We kind of tweaked the recipe, It was Bratwurst night here, So we eliminated the biscuits, Did not want so many carbs, We Added walnuts a bit of honey and cinnamon, We toasted the walnuts with a little bit of butter in a pan and added the apples, We used Gala, That was what we had, Then added the cinnamon and honey along with the wine, We basically did it like the recipe, Made it like a casserole, We put the bacon in the mix and on the top. Turned out great!
Cannot believe all the great reviews. More of an onion dish that squash. Waste of time cooking crispy bacon because softens immensely in dish. Maybe imitation bacon that are like little rocks. Will not be making this again.
One of my fave episodes. First time made it, as per her instructions but did the biscuits separately and put some marmalade goat cheese. Now I make it as a hash of sorts. Smaller cuts, we like it spicy so roasted chili and have even added potatoes, scrambled eggs and made a breakfast burrito out of it. It’s a good idea of a recipe you can build on, change and make your own.
So. Good. We loved these so much! We made gluten free biscuits and kept the baking time the same, and also substituted the fresh thyme for 1 1/2 teaspoons of dried thyme. So good!!
Loved this recipe. I switched up from bacon to kielbasa and used store bought buns. Loved the flavors.