Sauteed Autumn Vegetables have all of the glorious colors you love about fall making it the perfect side dish for your Thanksgiving, or fall festival table.
With Brussels sprouts and butternut squash being especially plentiful this time of year, I've come up with this colorful side dish recipe I hope you will enjoy as much as we do!
Sauteed Autumn Vegetables will make an amazing side dish to grace your Thanksgiving table. Or by leaving the bacon out, you can serve this as a healthy vegetarian main course, if that's the option you're searching for.
However you serve it, I know you're going to love all the colors, and flavors, of fall.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- fresh Brussels sprouts, trimmed, halved or quartered
- fresh butternut squash, peeled, seeded and cubed
- red onion, chopped
- bacon, cut into 1" pieces (optional for vegetarian version)
- reserved bacon grease
- baby portobello mushrooms, cleaned and halved or quartered
- minced garlic
- avocado oil (if making the vegetarian version)
- butter
- grated nutmeg
- salt and pepper
Can this Thanksgiving side dish be made in advance?
Yes, you can precook this dish and keep it in the refrigerator, well covered, for up to 3 days.
To reheat, spoon the sauteed autumn vegetables into an oven-safe casserole dish. Allow the veggies to come to room temperature.
Preheat oven to 350 degrees, and cook until hot approximately 15-20 minutes.
Can the bacon be omitted from this recipe?
Of course. No need to add the bacon if you prefer just vegetables.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
The easy step-by-step photo instructions:
- Prepare the butternut squash, Brussels sprouts, onion, and mushroom. Set aside.
- In a large, high sided skillet, cook the bacon until almost crisp. Remove and drain. Set aside. *Note - skip this step if preparing the vegetarian version.
- Add the butternut squash and Brussels sprouts to the pan with the bacon grease. *Note - If making the vegetarian version, add 2 tablespoons of avocado oil to replace the bacon grease.
- Sauté the Brussels sprouts and butternut squash over medium-high heat, stirring occasionally, for 5 minutes.
- Add the freshly grated nutmeg, salt, and pepper to the skillet and stir well. Cook an additional 1 - 2 minutes.
- Remove the butternut squash and Brussels sprouts to a bowl and keep warm.
- Add the prepared mushrooms and onions to the skillet and cook for 1-2 minutes, stirring occasionally, scraping up the fond (brown bits from the bottom of the skillet) until the onions are tender and the mushroom are browned (approximately 3 minutes).
- When the mushrooms are browned, stir in additional salt and pepper along with the minced garlic. Stir well.
- Reduce the heat to medium-low and add the cooked bacon, butternut squash, and Brussels sprouts into the skillet. Stir well and continue cooking over medium-low heat for an additional 5 minutes.
- Serve hot and enjoy!
Add-in suggestions:
- sunflower seeds
- pumpkin seeds
- crispy onions
- croutons
- chopped ham
- diced apple
- diced pear
- pomegranate seeds
- fresh thyme leaves
- sweet potato (diced and pre-cooked)
Additional side dish recipes you'll enjoy:
Autumn Chopped Fruit and Vegetable Salad (pictured below)
"This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion."
Roasted Beets and Sweet Potatoes from Know Your Produce
Low-Carb Cheesy Mashed Cauliflower with Peas (pictured below) from (yours truly) Kudos Kitchen
"Mashed cauliflower is mixed with cream cheese, butter, cream, garlic and horseradish sauce for an extra zip of flavor!"
Roasted Acorn Squash Stuffed with Farro and Bacon from Adore Foods
Fennel and Onion Gratin (pictured below) from (yours truly) Kudos Kitchen
"Fennel Onion Gratin is a deliciously cheesy side dish that is wonderfully flavorful and simple to make. It’s the perfect accompaniment to any main course, or it can become the main course all on its own."
Black-Eyed Pea Salad with Butternut Squash and Goat Cheese from Sidewalk Shoes
Zippy Pimento Cheese Mashed Potatoes (pictured below) from (yours truly) Kudos Kitchen
"It seems like everyone’s favorite side dish is always mashed potatoes. Not that traditional mashed potatoes needed help in the favorites category, but then again, why not give them a little update? These Zippy Pimento Cheese Mashed Potatoes are EVERYTHING!"
Easy Corn and Avocado Salad from My Organized Chaos
Sauteed Autumn Vegetables (pictured below) This is the place!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Colorful Sautéed Autumn Vegetables
Ingredients
- ¾ pound bacon cooked and crumbled
- 3 cups fresh Brussels sprouts trimmed and halved or quartered
- 3 cups fresh butternut squash peeled, seeded and cut into 1" chunks
- 1 large red onion rough chopped
- 4 cups baby portobello mushrooms cleaned, halved or quartered
- 2 cloves garlic minced
- 1½ teaspoon salt
- ¾ teaspoon black pepper
- ⅛ teaspoon nutmeg grated or ground
Instructions
- Cook the bacon in a large, high sided skillet. Remove to a bowl and set aside.
- Drain all but 2 tablespoons of the bacon fat from the skillet. Add the Brussels sprouts and butternut squash to the skillet along with the bacon fat, salt, and pepper.
- Cook the sprouts and squash over medium-high heat, stirring occasionally for approximately 7-10 minutes. Stir in the garlic and nutmeg.
- Remove the sprouts and squash to the bowl with the bacon and set aside.
- Add the onion and portobellos to the skillet and cook, stirring occasionally, for 5 - 7 minutes.
- Add the butternut squash, Brussels sprouts, and bacon back into the skillet with the onions and mushrooms. Reduce the heat to medium-low. Cook, stirring occasionally for an additional 5 minutes.
- Serve hot and enjoy!
Nutrition
I sincerely hope you've enjoyed today's Thanksgiving side dish recipe for fall vegetables with bacon as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
Fantastic look and taste. I especially love the extra flavor of the bacon.
Renée says
You can never go wrong with bacon!
Thanks, Mark!
Ashley says
We love this combination of ingredients and flavors! So delicious.
Terri says
I will be making this for Thanksgiving dinner. I was never a fan of red onion, so my question is... what would compliment this dish the beast as a substitue for red onion, shallots or yellow onion?
Renée says
Personally, I would go with shallots. Yellow onion, eaten raw, can be overpowering. Shallots will be milder and will complement the salad nicely.
Great question. Thanks for asking and enjoy the salad!! Happy Thanksgiving, Terri!!
Sues says
omg this salad is the stuff my fall dreams are made of!! There's nothing not to love about this and it's a must-make for Thanksgiving and any other fall gatherings!
Renée says
I agree! Glad you've enjoyed this recipe! Thanks.
Wilhelmina Wessel says
Amazing flavors! I could make a meal of just this!
Renée says
LOL. I can, and I have!
Linda says
This sounds delicious and just what I need to add to our holiday menu. It cooks up a lot faster than roasting the vegetables in the oven and that's a plus. And I bet the crispy onions and pumpkin seeds on top would be the perfect touch.
Renée says
I wish I would have thought about the crispy onion topping or the pumpkin seeds before I wrote the post. LOL. Next time.
April says
This salad is sooooo good! The bacon totally makes it!
Renée says
My husband thinks so too. For me, I'm more about the Brussels sprouts and butternut squash 😉