Roasted Green Beans and Butternut Squash with Pumpkin Seeds saved my weeknight sanity; the caramelized edges, toasty seeds, and bright lemon make every bite nutty, sweet, and crisp-tender. If you love easy vegetable sides with restaurant-level texture, this one fits your table, and it lands in about 35 minutes.
Easy Roasted Green Beans Butternut Squash with Pumpkin Seeds
Roasted Green Beans and Butternut Squash with Pumpkin Seeds thrives on contrast. You get sweet, soft-centered squash against crisp-tender beans and crunchy pepitas, all tied together with lemon. High heat brings browning fast, which means flavor without a long roast.
I preheat the sheet pan and stage the veggies. Squash goes in first since it needs a head start, then beans jump on for the final stretch. I add pumpkin seeds at the end so they toast without burning.
Ingredients You’ll Need
- Fresh green beans, trimmed — 1 pound; bagged, pre-trimmed beans save time.
- Butternut squash, peeled and cut into 1/2-inch cubes — about 4 cups; pre-cut works great (Target, TJ’s, Costco).
- Olive oil — 2 tablespoons; avocado oil also works.
- Raw shelled pumpkin seeds (pepitas) — 1/4 cup; use unsalted so you can control seasoning.
- Garlic powder — 1 teaspoon; it clings better than fresh and won’t scorch.
- Smoked paprika or chili flakes — 1/2 teaspoon, optional for warmth.
- Lemon — zest and 1–2 teaspoons juice for finishing.
- Kosher salt and black pepper.
- Optional finishers: fresh thyme, feta or goat cheese crumbles, or a light maple drizzle for a sweet note.
Equipment:
- Large rimmed sheet pan (half sheet, 18×13 inches); use two pans if you double the recipe.
- Parchment for easy cleanup (optional).
- Large bowl for tossing.
- Sharp knife, peeler, cutting board, microplane or zester, and tongs.
How to Make Roasted Green Beans Butternut Squash with Pumpkin Seeds
- Prep: 15 minutes
- Cook: 20 minutes
- Total: 35 minutes
- Heat the oven to 425°F and slide the empty sheet pan inside. A hot pan jump-starts browning.
- Prep the produce. Trim the beans. Peel the squash, scoop out seeds, and cut 1/2-inch cubes for even cooking.
- Season in separate bowls. Toss squash with 1 tablespoon oil, half the salt and pepper, and smoked paprika. Toss beans with the remaining 1 tablespoon oil, the rest of the salt and pepper, and garlic powder.
- Roast the squash first. Pull out the hot pan, line with parchment if using, and spread the squash in a single layer. Roast for 10 minutes.
- Add the green beans. Stir the squash, scatter beans over the other half of the pan, and return to the oven. Roast 8–10 minutes until beans turn crisp-tender and squash browns.
- Toast the pumpkin seeds. Push veggies to make a small open area, add pepitas to that spot, and roast 3–4 minutes until they smell nutty.
- Finish with brightness. Move everything to a bowl, add lemon zest and juice, toss, and adjust salt. Add thyme, a pinch of chili flakes, or a light maple drizzle if you want.
- Serve hot. Sprinkle feta or goat cheese at the table if your crowd wants it.
Tips & Mistakes to Avoid
- Dry the veggies after washing, or steam will block browning.
- Cut squash to 1/2 inch; large chunks slow things down.
- Don’t crowd the pan; use two pans if the veggies touch too much.
- Preheat the pan for better sear and less sticking.
- Add beans after the squash gets a head start to keep beans snappy.
- Toast pepitas at the end so they don’t burn.
- Finish with lemon after roasting to keep flavors bright.
- Use convection at 400°F for quicker browning; start checking a few minutes early.
Variations I’ve Tried
- Gluten-free: The base recipe fits a GF diet as written.
- Vegan: Keep dairy off and finish with extra lemon or a drizzle of good olive oil.
- Swap the veg: Try delicata or acorn squash, or sweet potato cubes.
- Swap the crunch: Use chopped almonds, hazelnuts, or sunflower seeds.
- Spice route: Go curry powder and cumin, or try za’atar with a tahini drizzle.
- Add protein: Toss on a can of drained chickpeas with the squash.
- Cheesy route: Add shaved parmesan or feta right before serving.
How to Serve Roasted Green Beans Butternut Squash
Serve this beside roast chicken, seared salmon, pork tenderloin, or a holiday turkey. I also toss leftovers with arugula and quinoa for a warm lunch bowl. A garlicky yogurt sauce or balsamic glaze plays nice with the sweet squash and toasty seeds.
Make-Ahead and Storage
- Prep ahead: Cube squash up to 3 days in the fridge. Trim beans 1 day ahead. Store each in a sealed container with a paper towel.
- Refrigerate leftovers for up to 4 days.
- Freeze: The squash holds up better than the beans; freeze in a pinch for up to 2 months, but expect softer beans.
- Reheat: Use a 425°F oven for 8–10 minutes, an air fryer at 375°F for 4–6 minutes, or a hot skillet with a little oil. Add a fresh squeeze of lemon after reheating.
Nutrition Information
Calories: about 215 per serving (4 servings). Protein sits in the light-moderate zone thanks to pepitas and veggies, carbs come mainly from squash and beans with solid fiber, and fats skew heart-healthy from olive oil and seeds. Sodium depends on your salt and any added cheese.
Roasted Green Beans and Butternut Squash with Pumpkin Seeds
Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine diced butternut squash and green beans in a large bowl. Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper. Toss until vegetables are evenly coated.
- Spread the vegetables evenly on the prepared baking sheet. Roast for 20 minutes, tossing halfway through.
- After 20 minutes, sprinkle pumpkin seeds over the vegetables and continue roasting for another 5 minutes, until veggies are tender and slightly golden, and pumpkin seeds are toasted.
- Remove from oven, transfer to a serving platter, and garnish with chopped fresh parsley if desired.
- Serve warm alongside your main dish.