Description
A savory fall side dish of roasted green beans and butternut squash tossed with crispy bacon and crunchy pumpkin seeds — perfect for Thanksgiving or cozy dinners.
Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 4 cups diced butternut squash
- 4 slices bacon, chopped
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: fresh thyme for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss green beans and butternut squash with olive oil, salt, pepper, and garlic powder.
- Spread vegetables evenly on the prepared baking sheet. Sprinkle chopped bacon over the top.
- Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and bacon is crispy.
- In the last 5 minutes, sprinkle pumpkin seeds over the vegetables and return to oven to lightly toast them.
- Remove from oven, garnish with fresh thyme if desired, and serve warm.
Notes
Can be made ahead and reheated. For a vegetarian version, omit bacon and add extra pumpkin seeds or toasted nuts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: roasted green beans, butternut squash, bacon, pumpkin seeds, fall side dish, thanksgiving side dish