Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper or foil.

Place the butternut squash cubes on the baking sheet. Drizzle with half of the olive oil and sprinkle with half the salt and pepper.

Roast the squash for 15 minutes. Flip over.

Add the green beans, remaining olive oil, salt, and pepper and toss to coat everything. Add the minced garlic.

Bake for 15 minutes.

Remove from the oven, chop the butter into small pieces, and scatter over top of the vegetables. Bake for 3-5 minutes.

Remove from oven and add the bacon and pumpkin seeds. Mix to combine.

Serve hot.