Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.