Mashed Fall Vegetables with Bacon and Thyme
2 pounds butternut squash, peeled, seeded and cut into 1 inch pieces
2 pounds new red potatoes, washed and quartered
2 red onions, peeled and quartered
1 pound carrots, cut into 2 inch pieces
4 cloves garlic, peeled and smashed
3 tablespoons olive oil
Coarse salt and pepper
1/2 cup chicken broth
1 cup half and half, warmed
4 ounces bacon, cut into 1/2 inch pieces
1 teaspoon fresh thyme leaves
1. Preheat oven to 450. Toss vegetables with oil, 2 teaspoons salt and 1/4 teaspoon pepper. Put in single layer on foil lined baking sheets and roast until tender, about 45 minutes.
2. Meanwhile, cook bacon until crispy and set aside.
3. Gently mash cooked vegetables with chicken broth. Fold in half and half and mix until creamy. Stir in bacon and thyme. Taste and adjust seasonings as needed, and serve immediately.