If fall had a flavor, this would be it. Tender-roasted butternut, snappy green beans, salty-crisp bacon, and toasty pumpkin seeds come together in one happy sheet pan. It is an easy, colorful side that always disappears first.
Why You’ll Love This Recipe
- Balanced textures – caramelized squash, crisp-tender beans, crunchy seeds, and crackly bacon.
- Big flavor with simple ingredients – smoky, savory, a touch of sweetness, and bright finish.
- One-pan easy – minimal cleanup and perfect for holidays or weeknights.
- Flexible for guests – simple swaps for gluten free, dairy free, or vegetarian.
Ingredients & Substitutions
- 1 small butternut squash, peeled, seeded, and cut in 3/4-inch cubes (about 4 cups) – swap kabocha or delicata if preferred.
- 1.5 pounds fresh green beans, trimmed – haricots verts cook a bit faster; broccolini works in a pinch.
- 6 slices thick-cut bacon, chopped – try pancetta or turkey bacon; for vegetarian, omit and add 1 teaspoon smoked paprika plus extra olive oil.
- 1/3 cup raw pumpkin seeds (pepitas) – sunflower seeds, chopped pecans, or hazelnuts are great alternatives.
- 2 to 3 tablespoons olive oil – or use some rendered bacon fat plus olive oil for flavor.
- 1 teaspoon kosher salt, divided – adjust to taste.
- 1/2 teaspoon freshly ground black pepper.
- 1 teaspoon smoked paprika – or 1/2 teaspoon chili powder for gentle heat.
- 1 tablespoon maple syrup, optional – or 2 teaspoons brown sugar for extra caramelization.
- 2 teaspoons apple cider vinegar or fresh lemon juice for finishing – balsamic works too.
Step-by-Step Instructions
Preheat and Prepare the Pan
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup and to encourage caramelization.
Crisp the Bacon
Spread bacon on a small sheet pan and bake for 10 to 14 minutes until crisp. Transfer bacon to a paper towel. Pour 1 to 2 tablespoons of the rendered fat onto your large sheet pan.
Season the Squash
Toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, and maple syrup if using. Spread in an even layer on the prepared pan.
Roast the Squash First
Roast for 15 minutes, stirring once halfway, until edges just begin to brown. Starting the squash first ensures it becomes tender without overcooking the beans.
Add the Green Beans
Toss green beans with 1 tablespoon olive oil, remaining salt and pepper. Add to the pan with squash, spread evenly, and roast 12 to 15 minutes more until beans are crisp-tender and squash is caramelized.
Toast the Pumpkin Seeds
Sprinkle pumpkin seeds over the vegetables during the last 5 minutes of roasting to lightly toast them.
Finish and Serve
Return the crisp bacon to the pan, drizzle with cider vinegar or lemon juice, and toss. Taste and adjust seasoning. Serve hot with extra pumpkin seeds for crunch.
Tips for Success
- Cut squash evenly so it roasts at the same rate as the beans.
- Dry the beans after washing – moisture prevents browning.
- Do not overcrowd the pan. Use two pans if needed for good caramelization.
- Roast at high heat. 425°F delivers color and flavor quickly.
- Add acid at the end. A splash of vinegar or lemon wakes up the dish.
Variations of This Recipe
- Vegetarian Smoky: Skip bacon, add 1 teaspoon smoked paprika and 1/4 teaspoon garlic powder, and finish with grated Parmesan.
- Maple Balsamic: Toss finished veggies with 1 teaspoon maple syrup and 2 teaspoons balsamic.
- Spicy Southwest: Use chili powder and a pinch of cayenne. Finish with cilantro and lime.
- Crunch Swap: Try toasted pecans, walnuts, or hazelnuts instead of pepitas.
- Cranberry Twist: Add 1/4 cup dried cranberries during the last 2 minutes for sweet-tart pops.
Serving Suggestions
- Holiday mains like roast turkey, glazed ham, or prime rib.
- Weeknight proteins such as pan-seared salmon, roasted chicken thighs, or pork tenderloin.
- Grain bowls with farro or quinoa and a dollop of herbed yogurt.
- Simple salad with lemon vinaigrette to keep things bright.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container up to 4 days. Cool completely before sealing.
- Reheat: Oven at 400°F for 8 to 10 minutes, skillet over medium with a splash of oil, or air fryer at 375°F for 4 to 6 minutes to restore crisp edges.
- Freeze: Not ideal for green beans, but you can freeze up to 2 months. Reheat from frozen in a hot oven and expect softer texture.
- Food safety: Refrigerate within 2 hours of cooking, especially with bacon.
Memories Made Around the Table
I made this one cool Saturday while the windows fogged up from the oven heat. My family kept sneaking crunchy pepitas off the pan, and by dinner, the dish felt like a celebration of little stolen bites.
FAQs
Can I make this ahead? Yes. Roast the squash for 15 minutes and green beans for 8 minutes, cool, and refrigerate. Just before serving, finish roasting 8 to 10 minutes, then add bacon and seeds to crisp and toast.
Can I use frozen green beans? Fresh is best for texture. If using frozen, thaw completely, pat very dry, and reduce the second roast by a few minutes.
How do I make it vegetarian? Omit bacon, add 1 teaspoon smoked paprika for depth, and use olive oil. Boost savoriness with grated Parmesan or a sprinkle of nutritional yeast.
Do I have to peel the squash? For this timing, yes. Butternut skin can be tough here. If using delicata, you can leave the skin on.
Can I swap the squash? Absolutely. Try delicata, kabocha, or acorn. Adjust timing as needed since densities vary.
Final Thoughts
This simple sheet pan brings cozy fall flavors to any table. With golden squash, bright beans, and snappy toppings, it is the kind of side that quietly steals the show.
Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds
Equipment
- 1 Large rimmed sheet pan
- 1 small sheet pan
- 1 Parchment Paper (optional)
Ingredients
Vegetables and Bacon
- 1 butternut squash small; peeled, seeded, and cut in 3/4-inch cubes (about 4 cups)
- 1.5 lb fresh green beans trimmed
- 6 slices thick-cut bacon chopped
- 0.33 cup raw pumpkin seeds (pepitas)
- 3 tbsp olive oil divided; or use some rendered bacon fat plus olive oil for flavor
- 1 tsp kosher salt divided
- 0.5 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp maple syrup optional
Finish
- 2 tsp apple cider vinegar or fresh lemon juice for finishing
Instructions
Preheat and Prepare the Pan
- Preheat the oven to 425 b0F. Line a large rimmed sheet pan with parchment for easy cleanup and to encourage caramelization.
Crisp the Bacon
- Spread bacon on a small sheet pan and bake for 10 to 14 minutes until crisp. Transfer bacon to a paper towel. Pour 1 to 2 tablespoons of the rendered fat onto your large sheet pan.
Season the Squash
- Toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, and maple syrup if using. Spread in an even layer on the prepared pan.
Roast the Squash First
- Roast for 15 minutes, stirring once halfway, until edges just begin to brown. Starting the squash first ensures it becomes tender without overcooking the beans.
Add the Green Beans
- Toss green beans with 1 tablespoon olive oil, remaining salt and pepper. Add to the pan with squash, spread evenly, and roast 12 to 15 minutes more until beans are crisp-tender and squash is caramelized.
Toast the Pumpkin Seeds
- Sprinkle pumpkin seeds over the vegetables during the last 5 minutes of roasting to lightly toast them.
Finish and Serve
- Return the crisp bacon to the pan, drizzle with cider vinegar or lemon juice, and toss. Taste and adjust seasoning. Serve hot with extra pumpkin seeds for crunch.