This recipe for mashed fall vegetables with bacon and thyme leaves plain mashed potatoes in the dust! Perfect for your Thanksgiving table.
- 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
- 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.
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!