Mashed Fall Vegetables With Bacon And Thyme

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Framed Cooks

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Ingredients

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

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