Roasted Green Beans and Butternut Squash with crispy bacon, kale and a pop of color, texture and taste from pomegranate seeds. Simple prep-ahead side dish.
Friends, let’s face it. There are so many amazing side dishes to choose from around the holidays.
These Roasted Green Beans and Butternut Squash have jumped to my new favorite side this holiday season, a dinner party or easy weeknight dinners.
Layers of irresistible fall flavors along with crispy smoky bacon and some tangy, festive pomegranate seeds.
It’s the ideal addition to your holiday menu.
Roasting vegetables is my favorite way to make them – especially in the winter months when some vegetables aren’t as flavorful.
You really don’t need more than a drizzle of olive oil and some salt and pepper to bring out their best flavors in this holiday side dish.
WHAT I LOVE ABOUT THIS RECIPE:
- The flavors of green beans and butternut squash pair really well together.
- The vegetables can be prepped and bacon cooked ahead of time.
- It’s a simple recipe – no dressing needed because you don’t want to hide the flavor of the veggies!
- The addition of pomegranate seeds adds a nice pop of flavor — and festive color!
- It’s easily customizable with other fall vegetables and personal taste for a great side dish anytime
- Roasted vegetables make a great main course too. Just add a protein like cooked salmon, shrimp or leftover chicken,
TIPS:
- For convenience, I buy bagged preshredded kale the remove any large, thick stems and give it all a rough chop.
- Likewise, you can buy pomegranate seeds prepackaged but for this I like to seed my own (it’s way less expensive!)
- Prep ahead! Peel and cube butternut squash – also trim and cut beans a day ahead of time. Store in the fridge in a ziptop bag or other airtight container.
- Bacon can be cooked a day ahead as well, stored in the refrigerator and reheated in the microwave.
- Use a paper towel to pat the vegetables dry before roasting. If they’re damp, they’ll steam instead of caramelizing.
- Spread the vegetables in a single layer on the baking sheet.
- Try adding a squeeze of lemon juice over the top of roasted vegetables. It adds a light tang and balances flavors.
- I prefer smaller, thin French green beans (Haricot Vert) but any green beans will work well in this recipe (smaller beans cook faster).
WHAT’S IN ROASTED GREEN BEANS AND BUTTERNUT SQUASH?
- fresh green beans
- butternut squash
- extra virgin olive oil
- salt and black pepper
- fresh kale shredded
- thick cut bacon
- fresh thyme sprigs
- pomegranate seeds/arils
HOW TO MAKE ROASTED GREEN BEANS AND BUTTERNUT SQUASH:
Preheat the oven to 425 degrees then line two baking sheets with parchment paper.
Trim and halve longer green beans then add to a large bowl along with 1 to 1 1/2 tablespoons of olive oil and a generous pinch of salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper – or to taste).
Toss to coat (I like using my hands) then add to a large rimmed baking sheet in a single layer.
Next peel and cube the butternut squash and add to the same bowl along with another 1 to 1 1/2 tablespoons of olive oil and salt and pepper.
Toss to coat the squash and transfer to the second baking sheet again in an even layer.
Roast squash and green beans for 12-15 minutes in the preheated oven or until the edges of the beans are a light golden brown. Squash will need 5-10 minutes roast time than the beans (alternate baking sheets halfway through if they don’t fit on the same rack.
While the vegetables are roasting, cut bacon into about 1″ pieces and cook to crisp. Reserve 1 tablespoon of bacon drippings and set both aside.
Once the vegetables are fork tender and roasted, give shredded kale a rough chop and add to the top of the roasted butternut squash along with minced thyme.
Return to the oven for 1-2 minutes or just until the kale wilts slightly.
Toss butternut squash, green beans, kale, bacon pieces and (optional) reserved tablespoon of bacon drippings).
Taste and adjust salt and pepper to your liking then transfer to a serving bowl, stud with pomegranate seeds and enjoy right away.
VARIATIONS TO THIS RECIPE:
- For vegetarian appetites, leave the bacon completely out.
- Add a sprinkle of parmesan cheese or some crumbled feta after roasting.
- Spinach can be substituted for kale.
- Add rinsed, drained and well-dried chickpeas.
- Toss mushrooms into the veggie mix
- Add a drizzle of maple syrup for a sweet-savory flavor OR squeeze a wedge of lemon juice over the top for a burst of citrus.
- Vegetable oil can be used instead of olive oil.
- Slivered almonds for texture.
- Change up vegetables with broccoli florets, sliced red onion or cherry tomatoes.
WHAT GOES WITH ROASTED GREEN BEANS AND BUTTERNUT SQUASH?
Air Fryer Garlic Herb Turkey Breast
20 Minute Honey Balsamic Pork Tenderloin
OTHER FAVORITE HOLIDAY SIDES:
The Stuffing of Your Dreams with fresh herbs and savory sausage
3-Cheese Roasted Cauliflower that’ll win over even the pickiest eaters
Creamiest Mashed Potatoes with Gouda Cheese
The Best Homemade Gravy (with OR without drippings. I have your back!
LOOKING FOR MORE HEALTHY RECIPES?
Enjoy!
Let’s cook together!
If you make this Roasted Green Beans and Butternut Squash or any other recipe on the blog, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Roasted Green Beans and Butternut Squash
Equipment
- 1-2 large baking sheets with rims
Ingredients
- 1 pound fresh green beans French haricot vert used but any work well
- 1 pound butternut squash peeled and cut in 1" bite size pieces/approx. 4 cups
- 2-3 tablespoons olive oil
- 1 1/2 teaspoons salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 2 cup fresh kale shredded/rough chopped
- 4 ounces thick cut bacon cooked to crisp + 1-2 tablespoons drippings reserved
- 3-4 sprigs fresh thyme removed from stem/finely diced
- 1/4 cup pomegranate seeds or more to taste
Instructions
- Preheat the oven to 425 degrees then line two baking sheets with parchment paper. NOTE: use one baking sheet if all veggies fit but don't toss so you can easily remove beans when they're done.
- Trim and halve longer green beans then add to a large bowl along with 1 to 1 1/2 tablespoons of olive oil and a generous pinch of salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper – or to taste). Toss to coat (I like using my hands) then add to a large rimmed baking sheet in a single layer.
- Peel and cube the butternut squash and add to the same bowl along with another 1 to 1 1/2 tablespoons of olive oil and salt and pepper. Toss to coat the squash and transfer to the second baking sheet.
- Roast squash and green beans for 12-15 minutes or until the edges of the beans are a light golden brown. Squash will need 5-10 minutes roast time (alternate baking sheets halfway through if they don’t fit on the same rack).
- While the vegetables are roasting, cut bacon into about 1″ pieces and cook to crisp. Reserve 2 tablespoons of bacon drippings and set both aside.
- Once the vegetables are fork tender, add shredded kale to the top of the roasted butternut squash along with minced thyme.
- Return to the oven for 1-2 minutes or just until the kale begins to wilt. Toss butternut squash, green beans, kale, bacon pieces and (optional) reserved tablespoon of bacon drippings).
- Taste and adjust salt and pepper to your preference then transfer to a serving bowl, stud with pomegranate seeds and enjoy right away.