Dinner

Thanksgiving Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds Recipe

ByNaomi Fletcher October 22, 2025October 22, 2025

Introduction

This Thanksgiving Roasted Veggies dish features tender green beans and sweet butternut squash, perfectly complemented by smoky bacon and crunchy pumpkin seeds. It’s an easy, flavorful side that adds vibrant color and texture to your holiday table.

A close-up view of a white bowl filled with a colorful mix of roasted vegetables and toppings. The bottom layer shows large, bright orange cubes of roasted butternut squash with a slightly caramelized texture. Layered among the squash are whole green beans, vibrant and slightly charred on the edges. Scattered evenly across the dish are small pieces of crispy, reddish-brown bacon adding a crunchy texture. On top, light brown pumpkin seeds are spread for a nutty touch. Tiny green herb leaves add a fresh pop of color over the whole dish. The bowl is set on a white marbled surface, with some rosemary sprigs visible nearby. photo taken with an iphone --ar 4:5 --v 7

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 1 lime
2 tablespoons honey
2 tablespoons Dijon mustard

Instructions

Step 1: Preheat the 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: In the same empty bowl, toss the cubed butternut squash with the remaining 1 tablespoon of 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 start to shrivel and develop golden-brown spots. Remove the green beans from the oven once 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 lightly browned.
Step 6: In a large serving bowl, combine the roasted green beans and butternut squash with the chopped cooked bacon and toasted pumpkin seeds.
Step 7: For an optional dressing, whisk together 2 tablespoons olive oil, lime juice, honey, and Dijon mustard until well emulsified. Toss with the veggies or serve on the side.

Tips & Variations

Toast pumpkin seeds in a dry skillet over medium heat for a few minutes until fragrant to bring out their flavor.
Swap bacon for turkey bacon or omit it altogether for a vegetarian version.
Add a sprinkle of red pepper flakes to the dressing for a spicy kick.
Use maple syrup instead of honey for a richer sweetness in the dressing.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain their texture. The dressing is best added fresh before serving.

How to Serve

A black cast iron pan filled with roasted green beans and cubed orange butternut squash as the main layers, mixed with small crispy red-brown bacon pieces and scattered green pumpkin seeds on top. The green beans are long and whole, lying across the bright orange cubes evenly. The bacon pieces add a shiny, slightly crispy texture and a contrast of deep red colors. The pumpkin seeds provide small greenish nutty spots scattered over the dish. The pan is placed on a wooden surface with sprigs of green herbs on the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the vegetables a day in advance and store them refrigerated. Add bacon, pumpkin seeds, and dressing just before serving to keep everything fresh and crisp.

What can I use instead of pumpkin seeds?

Sunflower seeds or chopped toasted nuts like pecans or walnuts make great substitutes, adding a similar crunchy texture and nutty flavor.

Naomi Fletcher