Thanksgiving Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds Recipe
Introduction
This Thanksgiving roasted veggie dish combines tender green beans and sweet butternut squash with smoky bacon and crunchy pumpkin seeds. It’s a flavorful, festive side that’s easy to prepare and sure to impress at your holiday table.
Ingredients
- 12 oz green beans
- 12 oz butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 slices bacon (cooked and chopped)
- 1/2 cup pumpkin seeds (toasted)
- Optional dressing: 2 tablespoons olive oil, juice of one lime, 2 tablespoons honey, 2 tablespoons Dijon mustard
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, toss the green beans with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on one baking sheet.
- Step 3: Using the same bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread the squash evenly on the second baking sheet.
- Step 4: Roast the green beans for about 15 minutes without stirring, until they begin to shrivel and develop golden-brown spots. Remove from the oven when ready.
- Step 5: Lower the oven temperature to 400°F (200°C). Flip the butternut squash cubes and continue roasting for another 5 to 10 minutes until tender and slightly caramelized.
- Step 6: Combine the roasted green beans and butternut squash in a serving dish. Add the chopped cooked bacon and toasted pumpkin seeds, tossing gently to mix.
- Step 7: Optional: To make the dressing, whisk together olive oil, lime juice, honey, and Dijon mustard until emulsified. Drizzle over the veggies or serve on the side.
Tips & Variations
- For extra flavor, sprinkle a pinch of smoked paprika or garlic powder on the veggies before roasting.
- Substitute pumpkin seeds with toasted pecans or walnuts for a different crunch.
- Use turkey bacon or omit bacon for a vegetarian version; add extra seeds or nuts instead.
- Make sure to spread the veggies in a single layer to roast evenly and develop a nice caramelization.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven or microwave until warmed through. The veggies may lose some crispness but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the veggies ahead of time?
Yes, you can chop and prep the green beans and butternut squash a day ahead. For best results, roast them fresh just before serving.
How do I toast pumpkin seeds?
Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently until they turn golden and fragrant, about 3 to 5 minutes. Let them cool before adding to the dish.
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Thanksgiving Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A delicious and colorful Thanksgiving side dish featuring perfectly roasted green beans and butternut squash, enhanced with crispy bacon and toasted pumpkin seeds. Finished with an optional tangy lime-honey Dijon dressing, this recipe is a perfect balance of savory, sweet, and nutty flavors ideal for holiday meals.
Ingredients
Vegetables
- 12 oz green beans
- 12 oz butternut squash, peeled and cubed
Other Ingredients
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- 6 slices bacon, cooked and chopped
- 1/2 cup pumpkin seeds, toasted
Optional Dressing
- 2 tablespoons olive oil
- Juice of 1 whole lime (freshly squeezed)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Toss and Roast Green Beans: In a large bowl, toss the green beans with 1 tablespoon olive oil, salt, and pepper to taste. Spread the green beans in a single layer on one prepared baking sheet.
- Toss and Arrange Butternut Squash: In the now empty bowl, toss the cubed butternut squash with the remaining 1 tablespoon olive oil, salt, and pepper. Spread the squash in a single layer on the second baking sheet.
- Roast Green Beans: Place the baking sheet with green beans in the oven and roast for about 15 minutes without moving, until the beans begin to shrivel slightly and develop golden-brown spots. Remove them from the oven once done.
- Roast Butternut Squash: Lower the oven temperature to 400°F (205°C). Flip the butternut squash pieces and roast for an additional 5 to 10 minutes until tender and lightly browned.
- Combine Ingredients: In a large serving bowl, combine the roasted green beans and butternut squash with the chopped cooked bacon and toasted pumpkin seeds.
- Prepare Optional Dressing: In a small bowl or mason jar, whisk together 2 tablespoons olive oil, freshly squeezed lime juice, honey, and Dijon mustard until emulsified.
- Toss with Dressing (Optional): Drizzle the dressing over the veggie mixture and toss to coat evenly, or serve the dressing on the side for guests to add as desired.
Notes
- You can toast pumpkin seeds in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- Cook bacon until crispy in a skillet or oven, then chop before adding to veggies.
- The optional lime-honey Dijon dressing adds a bright and sweet contrast that complements the roasted flavors.
- For a vegetarian version, omit the bacon and increase the pumpkin seeds for added crunch.
- Ensure veggies are spread in a single layer to roast properly and achieve caramelization.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: Thanksgiving, roasted vegetables, green beans, butternut squash, bacon, pumpkin seeds, holiday side dish, easy recipe
