Thanksgiving Roasted Veggies Bacon

This colorful roasted veggie medley brings together green beans and butternut squash with crispy bacon and pumpkin seeds for a Thanksgiving side dish that is simply irresistible. It is brimming with savory comfort and roots your table in the cozy spirit of fall and winter holidays. Every bite delivers both flavor and texture, making it a welcome veggie addition to any family dinner or festive gathering.

The first time I brought this out for Thanksgiving, the platter was empty before I even sat down. The kids especially loved picking out the crispy bacon bits and pumpkin seeds.

Ingredients

• Green beans: choose firm and vibrant beans for freshest taste they get sweet and snappy after roasting
• Butternut squash: look for one with tight skin and bright orange flesh cubed for quick, even roasting
• Olive oil: brings all the veggies together choose extra virgin for best flavor
• Salt and pepper: enhances and balances all the robust flavors
• Bacon: opt for thick cut or applewood smoked for bigger flavor always cook until crisp for ultimate texture
• Pumpkin seeds: toast them for added nutty crunch unsalted and hulled are best for easy eating

Instructions

Prep the Veggies:

Wash and trim the green beans then peel and cube the butternut squash into bite sized pieces making sure they are evenly sized so all roast at the same speed

Season and Arrange:

Toss the green beans in olive oil with salt and pepper making sure each bean is lightly coated then spread out in a single layer on a parchment lined baking sheet do the same with the butternut squash on a separate sheet

Roast to Perfection:

Roast in a hot oven until the green beans begin to shrivel and show golden brown spots pull them out as soon as they have that texture so they stay crisp then flip butternut squash cubes and continue roasting until caramelized at the edges and fork tender

Cook and Chop the Bacon:

While veggies are roasting cook bacon in a skillet until fully crisp drain well on paper towels and chop into bite size pieces for even distribution over the dish

Toast the Pumpkin Seeds:

In a dry skillet gently warm pumpkin seeds just until fragrant and a shade darker this brings out their rich nutty flavor but take care not to burn

Bring It All Together:

Pile roasted green beans and squash on a platter scatter over the chopped bacon and toasted pumpkin seeds gently toss so every forkful gets the full mix serve immediately or at room temperature

Butternut squash is my favorite part every year. Its sweetness draws even veggie skeptics to the table. Long ago my little niece insisted on seconds just for the shiny golden cubes tossed with bacon.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. For best results let vegetables come to room temperature before reheating or briefly rewarm them in the oven to regain some crispness.

Ingredient Substitutions

Swap out bacon for turkey bacon or skip entirely for a vegetarian version. Sweet potatoes or delicata squash can replace butternut if in season. Sunflower seeds offer a good nut free alternative to pumpkin seeds.

Serving Suggestions

This side dish is made for roasted turkey and gravy but shines next to roast chicken pork or even piled atop grains for a lunch bowl. Drizzle the simple Dijon lime vinaigrette for an extra burst of tang.

Cultural Context

Roasted fall vegetables have been at the heart of American holiday tables for generations symbolizing comfort and celebration. The bacon and pumpkin seeds nod to both classic and modern twists loved in family kitchens.

Seasonal Adaptations

Try adding roasted Brussels sprouts or carrots for more variety Cranberries add a pop of color and tartness for true holiday flair Use local squash varieties for a truly seasonal feel

Success Stories

After making this dish for my family I heard requests for the recipe at every gathering after. My neighbor started bringing it to block parties and it always disappears first which always makes me smile.

Freezer Meal Conversion

This dish is best enjoyed fresh but you can freeze roasted squash and green beans separately in a single layer. Reheat gently and hold off on adding the bacon and pumpkin seeds until just before serving for best crunch.

There is something magical about a side dish that bridges generations and tastes as warm and festive as it looks. This medley will absolutely become a reliable favorite for holidays and beyond.

Common Recipe Questions

→ How do I prevent the vegetables from becoming soggy?

Toss vegetables with oil and avoid overcrowding on the baking sheet. Roast in a single layer for crisp, caramelized edges.

→ Can I prepare this dish in advance?

Roast the vegetables and cook the bacon ahead. Assemble and reheat before serving; add pumpkin seeds just before to maintain crunch.

→ What other vegetables work well in this dish?

Try adding carrots, Brussels sprouts, or sweet potatoes for extra color and flavor alongside or instead of the listed veggies.

→ Is the optional dressing necessary?

The vegetables and bacon provide plenty of flavor, but the light honey-mustard lime dressing adds tang and complements the dish nicely.

→ Can I make this dish vegetarian?

Simply omit the bacon or substitute plant-based bacon alternatives for a vegetarian-friendly side packed with texture and taste.

→ How do I toast pumpkin seeds?

Spread pumpkin seeds on a dry skillet and cook over medium heat, stirring, until golden and fragrant, about 3-5 minutes.