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Mashed Fall Vegetables with Bacon and Thyme

Mashed Fall Vegetables with Bacon and Thyme Recipe

  • 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
  • Directions1. 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.
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