These roasted green beans and butternut squash make a colorful, cozy addition to the Thanksgiving table, with crisp turkey bacon and toasted pumpkin seeds in every bite. I love that the vegetables roast on one pan, leaving more room in the oven and on my holiday prep list.
Why You’ll Love This Roasted Green Beans
This side dish balances sweet, tender squash with fresh green beans, savory turkey bacon, and a little crunch from pumpkin seeds. It’s simple to prepare, easy to serve family-style, and brings plenty of color to a fall meal.
Roasted Green Beans Ingredients & Substitutions
- 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
- 1 pound fresh green beans, trimmed
- 4 ounces turkey bacon, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/3 cup pumpkin seeds, shelled
- 1 tablespoon chopped fresh thyme leaves, optional
- 1 teaspoon apple cider vinegar, optional, for finishing
Fresh thyme adds an earthy note, while a small splash of apple cider vinegar brightens the finished dish. You can use peeled, cubed sweet potato instead of butternut squash, or swap the pumpkin seeds for chopped pecans.
Step-by-Step Instructions to Make Roasted Green Beans
1. Heat the oven and prepare the pan
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
2. Start roasting the squash
Toss the squash with 1 tablespoon of olive oil, half the salt, and the black pepper. Spread it in a single layer on the pan 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 remaining salt. Add them to the pan with the turkey bacon, spreading everything out as evenly as possible. Roast for 15 to 20 minutes, stirring once, until the squash is tender and the beans are lightly browned.
4. Finish and serve
Scatter the pumpkin seeds over the vegetables during the last 3 minutes of roasting so they toast without burning. Stir in the thyme and apple cider vinegar, if using, then taste and adjust the seasoning before serving warm.
Tips for Success
- Cut the squash into evenly sized cubes so the pieces cook at the same pace.
- Use a large baking sheet and leave space between the vegetables. Crowding can make them steam instead of brown.
- Roast the squash first because it takes longer to become tender than the green beans.
- Add pumpkin seeds near the end of cooking to keep them pleasantly crisp.
- Check the vegetables near the end of roasting. Oven temperatures and the size of your pieces can affect cooking time.
Variations of Roasted Green Beans
For a touch of sweetness, toss the finished vegetables with a teaspoon of maple syrup. Add thinly sliced red onion to the pan with the green beans, or use smoked paprika in place of the garlic powder for a deeper, smoky flavor. For extra crunch, try toasted pecans or sliced almonds instead of pumpkin seeds.
Serving Suggestions: What to Pair with Roasted Green Beans
Serve this colorful side alongside roast chicken, turkey, or a hearty lentil loaf. It also goes well with mashed potatoes, wild rice, and warm dinner rolls. For a Thanksgiving spread, the sweet squash and savory bacon make a lovely contrast to tart cranberry sauce.
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 (190°C) until warmed through, or use a skillet over medium heat. The microwave works for a quick serving, though the vegetables will be softer. Add a few fresh pumpkin seeds after reheating for extra crunch.
Memories Made Around the Table
I like bringing a side dish to the holiday table that feels special but doesn’t need last-minute attention. The warm colors of squash and green beans look right at home beside the other Thanksgiving favorites, and the pumpkin seeds invite everyone to scoop up one more bite. It’s the kind of easy, generous dish I’m happy to share with family and friends.
FAQs
Can I prepare this dish ahead of time?
You can trim the beans, cube the squash, and chop the turkey bacon a day ahead. Keep them refrigerated in separate airtight containers, then roast shortly 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 and pat them very dry first, then add them to the pan and roast until hot and lightly browned.
How do I know when the squash is done?
The squash is ready when a fork slides into a cube easily and the edges are lightly browned. If the beans finish first, move them to a serving dish while the squash roasts for a few more minutes.
Can I make this without turkey bacon?
Yes. Leave it out and add an extra pinch of salt and smoked paprika for savory depth. You can also add a handful of chopped pecans for a richer crunch.
Final Thoughts
With tender squash, roasted green beans, savory turkey bacon, and crisp pumpkin seeds, this Thanksgiving side is full of satisfying flavors and textures. It’s easy to adapt, simple to share, and a welcome addition to a holiday meal.
Roasted Green Beans
Equipment
- 1 Large rimmed baking sheet
- 1 Oven
Ingredients
- 1 ½ pounds butternut squash peeled and cut into 3/4-inch cubes
- 1 pound fresh green beans trimmed
- 4 ounces turkey bacon chopped
- 2 tablespoons olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt plus more to taste; divided
- ¼ teaspoon black pepper
- ⅓ cup pumpkin seeds shelled
- 1 tablespoon fresh thyme leaves chopped; optional
- 1 teaspoon apple cider vinegar optional, for finishing
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
- Toss the squash with 1 tablespoon of olive oil, half the salt, and the black pepper. Spread it in a single layer on the pan and roast for 15 minutes.
- Toss the green beans with the remaining olive oil, garlic powder, and remaining salt. Add them to the pan with the turkey bacon, spreading everything out as evenly as possible. Roast for 15 to 20 minutes, stirring once, until the squash is tender and the beans are lightly browned.
- Scatter the pumpkin seeds over the vegetables during the last 3 minutes of roasting so they toast without burning. Stir in the thyme and apple cider vinegar, if using, then taste and adjust the seasoning before serving warm.