Roasted Green Beans and Butternut Squash with Bacon and Pumpkin Seeds
A delightful dish that perfectly marries savory and sweet flavors with a wonderful balance of textures, making it a perfect side for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 pound green beans, trimmed
- 1 medium butternut squash, peeled and cubed
- 4 slices bacon, chopped
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- Optional: Drizzle of balsamic vinegar for added flavor
Instructions
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Wash and trim the green beans. Peel and cube the butternut squash into similar-sized pieces for even roasting.
- Add the green beans and cubed butternut squash to a large mixing bowl.
- Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss until everything is evenly coated.
- Spread the vegetable mixture onto a baking sheet in a single layer to ensure even roasting.
- Distribute the chopped bacon and sprinkle the pumpkin seeds over the top.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the bacon is crispy.
- Drizzle with balsamic vinegar for a tangy finish before serving (optional).
Notes
For vegetarian option, omit the bacon and add toasted nuts for flavor and texture. Ensure vegetables are evenly cut for even cooking.