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Oct 17

Bacon Butternut Squash Hash

Bacon Butternut Squash Hash in a skillet

This crave-worthy Bacon Butternut Squash Hash makes a sweet, savory, and satisfying side dish or breakfast! Plus, your kitchen is going to smell amazing. The sweetness comes from the butternut squash, apple, a bit of brown sugar, and onion that caramelizes as it roasts. The crispy bacon, garlic, and black pepper make it savory as well. The result is a dish that tastes rich, decadent, and full of fall flavor. This hash works great as a side dish or pork, chicken, or steak or paired with eggs for breakfast. Not only is this dish filling and flavorful, but each 5 ounce serving (around 3/4 cup) is just 181 calories just 3 WW Points. To view your WW Points for this recipe and track it in the WW app or site, click here!

Serving Size

To determine the serving size for this Bacon Butternut Squash Hash, I weighed and measured the finished dish so I could provide both options. It weighed a little over 20 ounces total, so with four servings each serving will be 5 ounces by weight. By volume it measured about 3 ½ cups, so each serving would be a slightly generous ¾ cup measurement. I found this to be a satisfying amount for a side dish or breakfast.

Bacon Butternut Squash Hash close up in pan

Recipe Notes

  • Oven-Safe Pan: If you don’t own an oven-safe skillet (such as cast iron), feel free to cook the bacon in a skillet and then roast everything in a baking dish. You’ll have two dishes to wash, but it should work just fine!
  • Bacon: I use center cut bacon because it’s a leaner cut than standard bacon, but tastes equally as good. I decided to cook the bacon first rather than roasting it with the squash to make sure I could control how much bacon grease was in the finished product. I ended up with a little over ½ tablespoon of bacon grease and filled the rest of the tablespoon up with oil, but your bacon may release more or less fat, so I suggest cooking the bacon first and measuring from there. You’ll add the bacon pieces back at the end to roast for a few minutes so they’ll taste freshly cooked.
  • Garlic: Are you wondering why the garlic is added later in the roasting process instead of along with the squash? Minced garlic can burn easily at high temps, so I like to wait a bit before adding it to make sure it adds tasty flavor without getting too dark.
  • Brown Sugar: I love the little extra sweetness this adds, so I highly recommend using it! If you prefer to use an artificial sweetener I do think Swerve brown sugar substitute will work just fine.

More Tasty Lightened Up Side Dishes

Looking for more tasty side dishes like this Bacon Butternut Squash Hash? Check out my Stovetop Cinnamon Apples, Stovetop Green Beans with Almonds, Air Fryer Cajun Potatoes, Mashed Butternut Squash, Spinach Balls, Cheesy Zucchini Rice, Green Bean Casserole, Broccoli Cheddar Twice Baked Potatoes, Creamy Corn with Bacon and Jalapenos, Garlic Herb Mushrooms, Salt and Vinegar Roasted Cauliflower, and many more in the Side Dishes category of my recipe index!

Bacon Butternut Squash Hash in a skillet
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5 from 2 votes
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Bacon Butternut Squash Hash

This Bacon Butternut Squash Hash makes a sweet, savory, and satisfying side dish or breakfast!


  • 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.


To view your WW Points for this recipe and track it in the WW app or site, click here!
WW Points:
3 per (5 ounce/ ¾ cup) serving (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (5 ounce/ ¾ cup) serving:
181 calories, 33 g carbs, 14 g sugars, 5 g fat, 1 g saturated fat, 4 g protein, 5 g fiber, 103 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
5 per (5 ounce/ ¾ cup) serving (PP calculated using the recipe builder on weightwatchers.com)
Adapted from Cast Iron Keto and Paleo Running Mama

4 comments on “Bacon Butternut Squash Hash”

  1. This was amazing!!   I didn’t have a cast iron pan so I heated the bacon fat in a large roasting sheet then added the ingredients!!!  And I gave it. Little broil at the end.    Thank you for sharing!5 stars

  2. I am allergic to apples/pears – is there anything I could use in place or should I just omit it? Thanks!

  3. This is a delicious way to get a serving of veggies for breakfast! Have made twice – the cast iron skillet was def better than the glass pryex. Loved this recipe!5 stars

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