If you need a vegetable dish that everyone at the table actually gets excited about, this roasted butternut squash and green beans with bacon is the one. Sweet, caramelized squash, crisp-tender green beans, and smoky bacon all roast together on one pan until the edges are golden and irresistible. It tastes like a special holiday side, but it is easy enough for a regular Tuesday.
Everything goes on a single sheet pan, the oven does the work, and the flavors do the rest — the bacon crisps up right alongside the vegetables and seasons the whole pan. If roasted fall vegetables are your thing, you will also love my simple Roasted Beets for another colorful addition to the table.
Why You’ll Love This Recipe
- One pan, easy cleanup — everything roasts together on a single sheet pan.
- Sweet and smoky flavor from caramelized squash and crispy bacon.
- Only 15 minutes of prep — the oven handles the rest.
- Holiday-worthy but weeknight easy, so it works for Thanksgiving or a simple dinner.
- A great way to enjoy vegetables, even for picky eaters, thanks to the bacon.
Ingredients
- 6 slices thick-cut bacon, cut into 1/2-inch pieces — thick-cut bacon holds up best in the hot oven.
- 1 medium butternut squash (about 2 1/2 pounds / 1.1 kg), peeled, seeded, and cut into 3/4-inch cubes — about 5 cups of cubes.
- 12 ounces (340 g) fresh green beans, trimmed and cut in half — fresh beans roast up crisp-tender.
- 2 tablespoons olive oil — helps the vegetables caramelize.
- 2 garlic cloves, minced — added partway through so it does not burn.
- 1 teaspoon dried thyme — or use 1 tablespoon fresh thyme leaves.
- 3/4 teaspoon fine sea salt — season to taste; remember the bacon is salty too.
- 1/2 teaspoon black pepper — freshly ground is best.
- 1 tablespoon pure maple syrup (optional) — a light drizzle at the end for a sweet glaze.
- 2 tablespoons chopped fresh parsley (optional, for serving) — adds fresh color.
How to Make It
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, or leave it unlined for extra browning.
- Spread the butternut squash cubes on the pan. Drizzle with the olive oil and sprinkle with the salt, pepper, and thyme. Toss to coat, then spread the squash in a single layer with a little space between the pieces.
- Scatter the bacon pieces evenly over the squash.
- Roast for 15 minutes, until the squash is starting to soften and the bacon is rendering its fat.
- Remove the pan from the oven. Add the green beans and minced garlic, then toss everything together so the beans get coated in the pan drippings. Spread back into an even layer.
- Roast for 12 to 15 minutes more, until the squash is tender with caramelized edges, the green beans are crisp-tender, and the bacon is crisp.
- If using, drizzle the maple syrup over the vegetables and toss gently. Sprinkle with fresh parsley and serve warm.
Tips for the Best Results
- Cut the squash evenly. Similar-size cubes cook at the same rate, so nothing ends up mushy or underdone.
- Do not crowd the pan. Vegetables packed too tightly will steam instead of roast. Use two pans if yours is small.
- Pat the green beans dry. Extra water on the beans works against browning and crisp edges.
- Add the garlic later. Garlic burns quickly at high heat; adding it with the green beans keeps it golden and sweet.
- Preheat the pan for extra caramelization. Put the empty sheet pan in the oven while it heats, then add the squash carefully.
Common mistakes: adding the green beans at the very beginning makes them limp and overcooked by the end, and cutting the squash into big chunks means hard centers while everything else is done. Keep the cubes around 3/4 inch and you will be fine.
Substitutions and Variations
- Sweet potato swap: Use peeled sweet potato cubes instead of butternut squash, same timing.
- Add Brussels sprouts: Halve a pound of Brussels sprouts and add them with the squash.
- Red onion wedges: Tuck a few wedges in with the squash for extra sweetness.
- Balsamic finish: Skip the maple syrup and drizzle with a little balsamic glaze instead.
- Nutty crunch: Sprinkle with chopped toasted pecans just before serving.
- Lighter version: Use turkey bacon and reduce the olive oil to 1 tablespoon.
For another easy one-pan dinner in the same spirit, try my Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce on a busy weeknight.
Serving Suggestions
This dish is right at home on a holiday table next to roast turkey, ham, or my Easy Slow Cooker Pot Roast with Vegetables, where the sweet and smoky vegetables balance the rich meat beautifully. For a weeknight, serve it with grilled or roasted chicken, pork chops, or salmon. It also makes a satisfying warm lunch the next day, spooned over rice or quinoa with a fried egg on top.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, reheat in a 400°F (200°C) oven for 8 to 10 minutes, or in an air fryer for about 5 minutes, until hot and the bacon re-crisps. A hot skillet works well too. The microwave is fine in a pinch, but the vegetables will be softer. Freezing is not recommended, since the green beans lose their texture.
FAQs
Can I use frozen green beans? Yes, but thaw them first and pat them very dry. They will be a bit softer than fresh beans, so add them when the recipe calls for the fresh ones and watch them closely.
Can I prep this ahead of time? Yes. Peel and cube the squash and trim the beans up to 1 day ahead, and keep them in the fridge. Roast everything just before serving for the best texture.
What is the easiest way to peel butternut squash? Microwave the whole squash for 2 to 3 minutes to soften the skin slightly, let it cool a bit, then use a sturdy vegetable peeler. Cut off both ends first so it sits flat and steady.
Can I make this without bacon? You can. Add an extra tablespoon of olive oil and a pinch of smoked paprika to keep that smoky flavor, and season a little more generously with salt.
Roasted Butternut Squash and Green Beans with Bacon
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave unlined.
- Spread the squash on the pan, drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss and spread in a single layer.
- Scatter the bacon pieces over the squash.
- Roast for 15 minutes.
- Add the green beans and garlic; toss everything together and spread back into an even layer.
- Roast 12 to 15 minutes more, until the squash is tender and caramelized, the beans are crisp-tender, and the bacon is crisp.
- Drizzle with maple syrup if using, sprinkle with parsley, and serve warm.
