Roasted green beans and butternut squash make a colorful, cozy Thanksgiving side with crisp edges, savory turkey bacon, and crunchy pumpkin seeds. I love how the vegetables roast simply on one pan, leaving more time to enjoy the rest of the holiday meal.
Why You’ll Love This Side Dish
This side dish brings sweet squash, tender green beans, and smoky turkey bacon together in every bite. Roasting gives the vegetables golden edges while keeping their flavors distinct, and pumpkin seeds add a satisfying crunch. It is festive enough for Thanksgiving but easy to make for any fall dinner.
This Side Dish Ingredients & Substitutions
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 pound fresh green beans, trimmed
- 4 slices turkey bacon, cut into small pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup pumpkin seeds, also called pepitas
- 1 teaspoon fresh thyme leaves, optional
Cut the squash into evenly sized cubes so it roasts at the same rate. If you like, swap fresh thyme for chopped rosemary, or use roasted pumpkin seeds for an extra-toasty finish.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare the pan
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. If the pan looks crowded, use two baking sheets so the vegetables roast instead of steam.
2. Start roasting the squash
Add the squash to the pan and toss with 1 tablespoon of olive oil, half the salt, and the black pepper. Spread it in a single layer and roast for 15 minutes.
3. Add the green beans and turkey bacon
Toss the green beans with the remaining olive oil, garlic powder, and the rest of the salt. Add them to the pan with the turkey bacon, turning everything gently to combine. Spread the mixture out again and roast for 15 to 18 minutes, until the squash is fork-tender and the beans are browned in spots.
4. Finish with pumpkin seeds
Scatter the pumpkin seeds and thyme over the vegetables during the last 3 minutes of roasting. Taste and add a little more salt or pepper if needed, then serve warm.
Tips for Success
- Dry the green beans well after washing so they brown nicely in the oven.
- Keep the vegetables in a single layer, with a little space between pieces.
- Cut the squash into similar-sized cubes for even cooking.
- Add pumpkin seeds near the end so they toast without burning.
- For extra color, turn the vegetables once during roasting.
Variations of This Side Dish
Add sliced red onion to the pan for a sweet, savory note, or toss in a handful of dried cranberries after roasting for a bright, tart finish. A pinch of smoked paprika gives the vegetables a deeper smoky flavor. For a slightly sweeter finish, drizzle the warm vegetables with a teaspoon of maple syrup just before serving.
Serving Suggestions: What to Pair with This Side Dish
Serve this dish alongside roast turkey, roasted chicken, or a hearty lentil loaf. It also pairs beautifully with mashed potatoes, dinner rolls, and cranberry sauce. For a balanced holiday plate, add a fresh green salad or a simple grain pilaf.
Storage & Reheating Instructions
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F for about 8 to 10 minutes, or warm in a skillet over medium heat. The oven or skillet helps bring back the vegetables’ roasted texture. Add a few fresh pumpkin seeds after reheating for extra crunch.
Memories Made Around the Table
I love bringing a colorful vegetable dish to Thanksgiving because it adds something bright to a table full of rich, familiar favorites. The combination of sweet squash, green beans, and crunchy seeds always makes the serving platter inviting, and it is the kind of side that feels right at home beside the holiday classics.
FAQs
Can I prepare this dish ahead of time?
You can peel and cube the squash and trim the green beans a day ahead. Store them separately in airtight containers in the refrigerator, then roast just before serving for the best texture.
Can I use frozen green beans?
Fresh green beans give the best roasted texture. If using frozen beans, thaw them completely and pat them very dry before adding them to the pan.
How do I know when the squash is done?
The squash is ready when a fork slides easily into a cube and the edges have started to brown. If it needs more time, roast for a few extra minutes and check again.
Can I make this without turkey bacon?
Yes. Leave it out for a vegetable-forward version, or add a pinch of smoked paprika to bring a gentle smoky flavor.
Final Thoughts
This roasted green beans and butternut squash side is simple to prepare, full of fall color, and easy to share around the Thanksgiving table. Make it your own with fresh herbs or a handful of cranberries, and serve it while the edges are still warm and crisp.
Roasted Green Beans and Butternut Squash
Equipment
- 1 Rimmed baking sheet
- 1 Parchment Paper for easy cleanup
Ingredients
- 1.5 pounds butternut squash peeled, seeded, and cut into 3/4-inch cubes
- 1 pound fresh green beans trimmed
- 4 slices turkey bacon cut into small pieces
- 2 tablespoons olive oil divided
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.3333 cup pumpkin seeds also called pepitas
- 1 teaspoon fresh thyme leaves optional
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. If the pan looks crowded, use two baking sheets so the vegetables roast instead of steam.
- Add the squash to the pan and toss with 1 tablespoon of olive oil, half the salt, and the black pepper. Spread it in a single layer and roast for 15 minutes.
- Toss the green beans with the remaining olive oil, garlic powder, and the rest of the salt. Add them to the pan with the turkey bacon, turning everything gently to combine. Spread the mixture out again and roast for 15 to 18 minutes, until the squash is fork-tender and the beans are browned in spots.
- Scatter the pumpkin seeds and thyme over the vegetables during the last 3 minutes of roasting. Taste and add a little more salt or pepper if needed, then serve warm.