I love bringing this colorful side dish to the Thanksgiving table because it pairs tender green beans and sweet roasted squash with crisp turkey bacon and crunchy pumpkin seeds. It is simple to prepare, easy to serve alongside holiday favorites, and full of cozy fall flavors.
Why You’ll Love This Dish
This dish balances sweet, savory, and crunchy textures in every bite. The vegetables roast on one pan, which keeps cleanup manageable, and the pumpkin seeds add a satisfying finish. You can prep the squash ahead of time, making this a practical choice for a busy holiday meal.
This Dish Ingredients & Substitutions
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 1 pound fresh green beans, trimmed
- 4 ounces turkey bacon, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup pumpkin seeds, pepitas
- 1 tablespoon chopped fresh parsley, optional
If you like a little extra warmth, add a pinch of smoked paprika. Frozen green beans can work in a pinch, but thaw and pat them dry first so they roast instead of steam.
Step-by-Step Instructions to Make This Dish
1. Heat the oven
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
2. Start roasting the squash
Add the squash to the baking sheet and toss it with 1 tablespoon of olive oil, half the salt, and half the pepper. Spread the cubes in a single layer and roast for 15 minutes.
3. Add the green beans and turkey bacon
Toss the green beans and chopped turkey bacon with the remaining olive oil, salt, pepper, and garlic powder. Add them to the pan, stir gently with the squash, and spread everything out again.
4. Roast until tender
Return the pan to the oven and roast for 15 to 20 minutes, stirring once halfway through. The squash should be tender and browned at the edges, and the green beans should be lightly blistered.
5. Finish and serve
Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Scatter them over the roasted vegetables, add parsley if using, and serve warm.
Tips for Success
- Cut the squash into evenly sized pieces so it cooks at the same pace.
- Give the vegetables room on the pan. Use two pans if needed to prevent steaming.
- Start the squash before adding the green beans, since squash needs a little more time to become tender.
- Watch the pumpkin seeds closely while toasting, as they can brown quickly.
Variations of This Dish
For a tangy finish, drizzle the roasted vegetables with 1 teaspoon of apple cider vinegar just before serving. Add thinly sliced red onion to the pan with the green beans, or swap the parsley for fresh thyme. For extra crunch, use chopped pecans in place of some of the pumpkin seeds.
Serving Suggestions: What to Pair with This Dish
Serve this colorful side with roast chicken, turkey, or a hearty lentil loaf. It also fits beautifully beside mashed potatoes, a simple green salad, or warm dinner rolls. For a Thanksgiving spread, add it to the table with stuffing and cranberry sauce.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 375°F for about 8 to 10 minutes, or warm them in a skillet over medium heat. Add the pumpkin seeds after reheating to help them stay crunchy.
Memories Made Around the Table
I like to bring this dish to the table while the vegetables are still warm and the pumpkin seeds are freshly scattered on top. The bright colors always catch my eye among the holiday dishes, and I enjoy how a simple pan of roasted vegetables gives everyone something savory and a little sweet to pass around.
FAQs
Can I prepare this dish ahead of time?
Yes. Peel and cube the squash, trim the green beans, and chop the turkey bacon a day ahead. Keep each ingredient covered in the refrigerator, then roast shortly before serving for the best texture.
Can I use frozen green beans?
Yes. Thaw them completely and pat them dry before roasting. They may be softer than fresh green beans, so check them a few minutes early.
How do I know when the squash is done?
It is ready when a fork slides easily into a cube and the edges have started to brown. The exact time can vary depending on how large the pieces are.
Can I make this without turkey bacon?
Yes. Leave it out for a vegetable-forward version, or add a pinch of smoked paprika for a deeper savory flavor.
Final Thoughts
Roasted green beans and butternut squash make a festive, flexible side that brings plenty of color and texture to a holiday meal. With crisp turkey bacon and toasted pumpkin seeds on top, it is a simple dish I am happy to serve whenever fall vegetables are at their best.
Roasted Green Beans
Equipment
- 1 Rimmed baking sheet Large
- 1 Skillet For toasting the pumpkin seeds
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 1 pound fresh green beans trimmed
- 4 ounces turkey bacon chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.3333 cup pumpkin seeds pepitas
- 1 tablespoon fresh parsley chopped, optional
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
- Add the squash to the baking sheet and toss it with 1 tablespoon of olive oil, half the salt, and half the pepper. Spread the cubes in a single layer and roast for 15 minutes.
- Toss the green beans and chopped turkey bacon with the remaining olive oil, salt, pepper, and garlic powder. Add them to the pan, stir gently with the squash, and spread everything out again.
- Return the pan to the oven and roast for 15 to 20 minutes, stirring once halfway through. The squash should be tender and browned at the edges, and the green beans should be lightly blistered.
- Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Scatter them over the roasted vegetables, add parsley if using, and serve warm.