Mashed Fall Vegetables
This recipe for mashed fall vegetables with bacon and thyme is a great way to work a variety of mixed vegetables into one delicious side dish.
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Why we love this recipe 🥰
I love a side dish of good old mashed potatoes as much as the next girl, so it makes sense that this easy conglomeration of super-flavorful roasted vegetables all mashed together with a little cream and some chicken broth and some fresh thyme and some BACON.
While you can of course make this at any time of year, the fall is when root vegetables like carrots, onions and yep, potatoes along with winter squashes are the stars of the vegetable show.
And yes, we do throw a little bacon and a little cream in there to make things extra interesting.
Ingredients you need 🥔
Ingredient additions and substitutions
- Potatoes: You can substitute Yukon Gold or Butter Potatoes for the red potatoes.
- Squash: Any kind of squash will work for this recipe, either instead of or with the butternut squash.
- Half and Half: You can substitute heavy cream for a richer taste, or whole milk for a lighter flavor.
- Make it vegetarian: Leave out the bacon and use vegetable broth instead of chicken broth for your vegetarian diners.
See the recipe card for full information on ingredients and quantities.
How to make this recipe 👩🏻🍳
Step 1: Preheat your oven to 400 and line a rimmed baking sheet with parchment paper or nonstick foil.
Step 2: Mix up your chopped veggies in a mixing bowl with olive oil, salt and pepper.
Step 2: Place your veggies on the baking tray in a single layer and roast them until they are tender, about 30 minutes.
Step 3: While the veggies are roasting, cook up some chopped bacon and then scoop it out to drain on paper towels.
Step 4: When your veggies are done they should be golden and brown here and there, and a paring knife should slide into the potatoes easily.
Step 5: Mash your roasted vegetables with a little chicken broth and half and half.
Step 6: Last but not least, mix in that cooked bacon and some fresh thyme. And you’re done!
Recipe FAQs 🧐
If you are using a thin skinned potato (like red potatoes, Yukon Golds or butter potatoes) then nope! If you have to use Idaho or Russet potatoes then it is best to peel them.
You can find butternut squash in the produce section of your grocery store. You can buy it as is, or already peeled and chopped. I always go for the already peeled and chopped version, but if you want to take a whack at prepping your own butternut squash, here is a great article on preparing butternut squash.
As long as it will roast up properly, feel free to experiment with your own favorite veggies. You do need the potatoes and another firm veggie (like the carrots and the squash) to get the best consistency.
It can! When you are getting ready to serve, let it come to room temperature and then heat it up in a 350 degree oven for about 15 minutes.
They will be nice and tender, so a regular hand held potato masher will work just fine. You can also use a food mill, or an immersion blender. And you can mash them to whatever consistency you like!
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
Want to round out your meal? 🍽️
This scrumptious side dish is Thanksgiving perfect, in November or anytime you cook up a turkey and are looking for the perfect accompaniment. And if you are going for a mainly veggie meal, pair these mashies with a cauliflower casserole!
Other veggie side dish recipes we love ❤️
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Mashed Fall Vegetables
This recipe for mashed fall vegetables with bacon and thyme leaves plain mashed potatoes in the dust! Perfect for your Thanksgiving table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Oven, Stovetop
- Cuisine: American
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 400 and line a rimmed baking pan with parchment paper or non-stick 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 30 minutes. A paring knife should go into the veggies easily – that’s the best way to know if they are done.
- 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
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- Potatoes: You can substitute Yukon Gold or Butter Potatoes for the red potatoes.
-
- Squash: Any kind of squash will work for this recipe, either instead of or with the butternut squash.
-
- Half and Half: You can substitute heavy cream for a richer taste, or whole milk for a lighter flavor.
-
- Make it vegetarian: Leave out the bacon and use vegetable broth instead of chicken broth for your vegetarian diners.
This is a perfect Thanksgiving side! Different than the usual sides, which can get boring. And bacon always makes everything tastier!
I am right there with you on the bacon, Reagan!