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overhead view black bowl with roasted green beans and butternut squash garnished with pomegranate seeds
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5 from 1 vote

Roasted Green Beans and Butternut Squash

Roasted Green Beans and Butternut Squash with crispy bacon, shredded kale and pomegranate seeds for a pop of color, texture and taste. Simple prep-ahead side dish.
Prep Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: roasted green beans and butternut squash, roasted green beans, roasted butternut squash, roasted vegetables, roasted fall vegetables, thanksgiving side dish, roasted thanksgiving vegetables
Servings: 6
Calories:

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.