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

Scale

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