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

★★★★★

4.7 from 280 reviews
  • Author: Naomi
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

A flavorful and festive Thanksgiving side dish featuring roasted green beans and butternut squash, enhanced with crispy bacon and toasted pumpkin seeds. This recipe balances the natural sweetness of the vegetables with savory and crunchy elements, finished optionally with a zesty lime-honey Dijon dressing.

Ingredients

Scale

Vegetables

  • 12 oz green beans
  • 12 oz butternut squash (peeled and cubed)

Seasonings and Oils

  • 2 tablespoons olive oil (divided)
  • Salt and pepper, to taste

Additional Ingredients

  • 6 slices bacon (cooked and chopped)
  • 1/2 cup pumpkin seeds (toasted)

Optional Dressing

  • 2 tablespoons olive oil
  • Juice of 1 whole lime
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard

Instructions

  1. Preheat Oven 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.
  2. Toss Green Beans: In a large bowl, combine the green beans with 1 tablespoon of olive oil, and season with salt and pepper. Toss well to coat evenly.
  3. Arrange Green Beans on Baking Sheet: Spread the green beans in a single layer on one of the prepared baking sheets to promote even roasting.
  4. Toss Butternut Squash: Using the now-empty bowl, toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until fully coated.
  5. Arrange Butternut Squash on Baking Sheet: Spread the squash in a single layer on the second baking sheet to allow for proper roasting.
  6. Roast Green Beans: Place the green beans in the oven and roast for about 15 minutes, without stirring, until they begin to shrivel and develop golden-brown spots, indicating they are cooked. Remove from oven.
  7. Roast Butternut Squash: Lower the oven temperature to 400°F (205°C). Flip the butternut squash cubes to ensure even cooking and roast them for an additional 5 to 10 minutes until tender and lightly caramelized.
  8. Combine Roasted Vegetables: In a large serving bowl, combine the roasted green beans and butternut squash together.
  9. Add Bacon and Pumpkin Seeds: Mix in the chopped cooked bacon and toasted pumpkin seeds for added texture and flavor.
  10. Prepare Optional Dressing: In a small bowl or mason jar, whisk together 2 tablespoons olive oil, juice from one whole lime, 2 tablespoons honey, and 2 tablespoons Dijon mustard until emulsified and smooth.
  11. Toss with Dressing or Serve on the Side: Either drizzle the dressing over the combined veggies and toss gently to coat, or serve the dressing separately to allow guests to add as they prefer.

Notes

  • To toast pumpkin seeds, dry roast them in a skillet over medium heat until they are golden and start to pop.
  • Cooking bacon separately until crispy ensures the best texture and flavor.
  • Peeling the butternut squash beforehand makes for a more pleasant roasted texture.
  • You can substitute pumpkin seeds with toasted walnuts or pecans for a different crunch.
  • The dressing is optional but adds a bright, sweet tang that complements the roasted vegetables beautifully.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Keywords: Thanksgiving side dish, roasted vegetables, green beans, butternut squash, bacon, pumpkin seeds, healthy, fall recipe

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Find it online: https://naomifletcher.com/thanksgiving-roasted-green-beans-and-butternut-squash-with-bacon-and-pumpkin-seeds-recipe/