Colorful Sautéed Autumn Vegetables

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. 

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.

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!

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!

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Until we eat again, I hope you have a delicious day!