This recipe for mashed fall vegetables with bacon and thyme leaves plain mashed potatoes in the dust! Perfect for your Thanksgiving table.
Hi friends – how is your menu coming along? I’m guessing by now you have settled on the Thanksgiving main course and are in the side dish phase.
And so here I am with a suggestion – creamy, super-flavorful mashed fall vegetables, which is a conglomeration of potatoes and squash and carrots all mashed together with a little cream and some chicken broth and some fresh thyme and some BACON.
If you are thinking about not having as many side dishes on your holiday table, this recipe lets you literally mash a few of your faves together into one.
And not only is it a great Thanksgiving option, it’s one of my favorite, pretty healthy comfort foods all on its own!
We have been comfort food eating on the regular here…I am alternating between grits and Cream of Wheat.
There’s something about warm and soft recipes that make you feel cozy inside and out.
Even when your very own washing machine is sassing you.
SIGH.
Here’s how you make mashed fall vegetables!
Preheat your oven to 450 and line a rimmed baking pan with foil.
Toss together some cubed butternut squash, some quarter potatoes, a couple of sweet onions and a pound of cut up carrots with a little oluveoil, 2 teaspoons salt and 1/4 teaspoon pepper.
Put those gorgeous veggies in your single layer on your baking pan and roast them up until they are tender, about 45 minutes.
Meanwhile, cook up a quarter pound of chopped bacon until it is nice and crispy and set it aside.
Gently mash the veggies with a little chicken broth. Fold in some warmed half and half and mix it around until everything is nice and creamy.
Stir in the cooked bacon and some fresh thyme. Give it a taste, add salt and pepper if you think it needs it, and serve it up!
Oh, and don’t take any sass from any large appliances, you hear? HA.
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Mashed Fall Vegetables
Prep Time: 20 minutes- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 1x
- Category: Side dish
- Method: Stovetop, Oven
- Cuisine: American
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This recipe for mashed fall vegetables with bacon and thyme leaves plain mashed potatoes in the dust! Perfect for your Thanksgiving table.
Ingredients
- 2 pounds butternut squash, peeled, seeded and cut into 1 inch pieces
- 2 pounds new red potatoes, washed and quartered
- 2 sweet 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
Instructions
- Preheat oven to 450 and line a rimmed baking pan with foil.
- Toss vegetables with oil, 2 teaspoons salt and 1/4 teaspoon pepper. Put in single layer on the baking pan and roast until tender, about 45 minutes.
- Meanwhile, cook bacon until crispy and set aside.
- 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.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
*The fruit and veggies link above is an affiliate link to the wonderful Farmbox Direct site, which means I earn a commission if you buy your Farmbox Direct box through this link. There’s no additional cost to you and as always, I am grateful for the support!*
Updated (and made even more delicious!) from a previously published Framed Cooks post!
I'd love to hear what you think!