Let’s give thanks.

Let’s give thanks for sisters who swear they’re old enough to try tequila at age 15.

For brothers who swear they hate ginger. (Even though they eat about a pound of your ginger pomegranate cranberry sauce.  Every year.)

For mothers who swear that the chicken broth they used in their stuffed mushrooms is vegetarian.  (And for aunts who help you convince them otherwise.)

For fathers who swear.  Period.


For every loud, rambunctious, screaming, yelling second of every family function.

For being able to wake up this morning and still feel full.

For orange vegetables.

Let’s give thanks.


For the reason I wake up at 6AM.  (You.)

Every morning.

(Even the morning after Thanksgiving when I am still full and might not want to think about food for another twenty-four hours when I get to do it all again at a bloggers Thanksgiving with some of my favorite ladies.)

For all the support you’ve given me.  Life lessons we’ve learned together.  Bad dates you’ve laughed with me about.

For giving me something to be incredibly passionate about.

For letting me fall in love with you.  And for never breaking my heart.

For making me smile.  Every.Single.Day.

I give thanks.


And as a token of my thanks. I offer you pie.

Now, I know you’re probably all pie-d out (except for Amy who is NEVER pie-d out), but this is the good-for-you kind of pie.  The kind you want to have in your refrigerator this afternoon because, even though it tastes so delicious with it’s salty manchego and tangy goat’s milk ricotta and subtly sweet butternut squash…it’s totally a health food.

Don’t you just love when that happens?

This was actually my vegetarian entree at Thanksgiving and it was loved by everyone at the table…even the self-proclaimed orange vegetable haters.  (Win.)  It’s a Paula Wolfert recipe who is proclaimed by Gourmet Live’s 50 Women Game-Changers list to be the guru of the Mediterranean.  After eating this…I certainly believe that.
For more of Paula’s recipes, check out these blogs:

Butternut Squash and Potato Pie with Tomato, Mint and Manchego
Serves 4 as a main, 6-8 as a side dish, adapted from Paula Wolfert via The Wednesday Chef


  • 6 sprigs fresh mint leaves, shredded
  • 5 sprigs fresh parsley, minced
  • 1 clove garlic, chopped
  • 1/2-3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 1/4 lb butternut squash, quartered and thinly sliced
  • 1 large ripe tomato, grated
  • 2/3 cup grated manchego cheese
  • 1/4 cup fresh ricotta (I used goat’s milk ricotta)
  • 1 1/2 lb yukon gold potatoes, thinly sliced
  • 1 cup almond milk or regular milk<./li>
  • 1 tbsp flour
  • 1 tbsp extra virgin olive oil


  1. Preheat the oven to 350. In a large bowl, combine the mint, parsley, garlic, 1/4 tsp salt and black pepper.  Remove and reserve half the mixture.  Add the squash to the bowl and mix well.  Add the tomato, Manchego and ricotta.  Toss to combine.
  2. Toss the potatoes with the reserved garlic-herb mixture and add another 1/4 tsp salt.  Place half the sliced potatoes on the bottom of a generously oiled 2 1/2 quart baking dish. Taste a small bit of the squash-tomato mixture for salt.  Adjust if needed and spread it on top of the potatoes.  Cover with the remaining potatoes.  Pour the milk all over the casserole, dust with the flour and drizzle the oil on top.
  3. Bake for 40 minutes.  Raise the oven temperature to 400 and continue to bake for 30 minutes, or until the gratin is brown and the liquid is nearly absorbed.  Allow to rest 15 minutes before serving.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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72 Responses to Butternut Squash and Potato Pie with Tomato, Mint and Manchego

  1. Chris says:

    I love manchego so I’d be all over this. We have a farm just down the street that makes artisan cheeses and raise their own sheep. They make the best manchego ever!

    I’m thankful for you too!

  2. Shannon says:

    thankful, indeed!! this sounds absolutely wonderful, and how awesome that EVERYONE loved it 🙂

  3. Wish I could have joined you for Thanksgiving… your meal sounds wickedly awesome. 🙂

  4. Allie says:

    This looks amazing! I cannot WAIT to try this. We had our Thanksgiving in October (Canadian) but this looks like a great December Sunday meal! I’ll let you know when I try it out….but THANK YOU in advance.

  5. Debbie says:

    I think that dish looks absolutely wonderful. Thanks for posting this!!!

  6. bellini says:

    I would have eaten two helping of this, with a side of turkey of course. Glad to hear that Thanksgiving was a success. and oh we are thankful for you too.

  7. Mmmm…you had me at Manchego…sounds amazing! I’m thankful that I get to read your fun words and eat your delicious food w/ my eyes. =)

  8. Jeanette says:

    Love it that you made this vegetarian entree for Thanksgiving so you could have something good to eat and share it with your family. Now I bet you have some converts. My kids didn’t think they liked squash, but now they realize some winter squashes are similar to sweet potatoes which they do like.

  9. Nice pie. And thank you, you’ve already listed most of the reasons why I want to thank you:)

  10. Foodycat says:

    The fresh herbs sound like the perfect thing to round out some fabulous ingredients!

    15 year olds trying tequila sounds scary.

  11. Your family sounds fun. Swearing can be fun 🙂
    Thanks to you too for sharing such awesome recipes and photos. You got skillz.

  12. Astra Libris says:

    Joanne, your post made me cry! In the best possible way. 🙂 I’m thankful for you!! For the inspiration of your amazing recipes, for your remarkable, witty, elegant writing, and for you always understanding what Zach is going through in doctor world! 🙂 *hugs*

    LOVE this dish… LOVE anything with manchego cheese… Especially if squash is involved… 🙂

    (Also love that you mentioned tequila at a post about Thanksgiving dinner… 🙂 It’s definitely my adult beverage of choice, on the rocks, with no surgery nonsense added… but not at age 15. 😉 I had to earn my tequila snob status with my gray hair. 😉

  13. sofia says:

    this looks great! buuut speaking of pie, i didn’t end up making your apple-cheescake pie for t-giving, but BT is OBSESSED with the idea of making it and it’s gonna happen this weekend. fyi 🙂

    happy weekend!

  14. brocstar says:

    I love your blog- you have such great recipes and your writing is hilarious, and you always leave me the most thoughtful comments!
    Happy Thanksgiving! I’m still full from yesterday but am doing it all over again today!

  15. Thanks for your always entertaining and yummy posts Joanne!

    Camila Faria

  16. That looks SOO good. I’ve never thought about mixing squash and potatoes. And I love both. I have to say, we haven’t gotten a lot of squash from the farm this year. Bummer. I’ll have to just go buy some at the farmer’s market.

    Butternut is my fave, but last year I also fell in love with kabocha.

  17. Cathy says:

    Delicious! I love butternut squash and I actually know what manchego is! Thanks for your dedication to your blog – I enjoy every visit I make to it!

  18. Miriam says:

    Beautiful recipe, lovely post :), enjoy the weekend!! Miriam@Meatless Meals For Meat Eaters

  19. Mary says:

    This looks delicious. I’ll wager you enjoyed it. I hope you have a great weekend. Blessings…Mary

  20. Christine says:

    Delicious looking. Do you use manchego that’s Curado or Viejo (amount of aging-found on Wikipedia) and do regular groceries usually carry this?

  21. I hope you had a great Thanksgiving!

  22. Amy says:

    Hee heeeee! It’s true, it’s true. I cannot lie…and never get tired of pie. (If I keep going, I might sound like Dr. Seuss. Dare me?)

    We’re all thankful for you, my love.

  23. Simply Life says:

    I’m thankful I have your witty writing and delicious recipes to entertain me with 🙂

  24. This sounds amazing and I bet everyone was sorry they weren’t eating just this instead of turkey:-) I am ALWAYS thankful for orange veggies!

  25. This looks amazing and such a pretty photo too. gobble gobble that up

  26. Reeni says:

    Aww, sweet! Thanks for being you and getting up at 6 for us! I truly can’t remember you ever missing a post of mine. I’m talking years here. You’re loyal and I love you for it, among other reasons. One of which is this pie! I’d happily gobble it up and like it way more than the turkey!

  27. Catherine says:

    Dear Joanne, I am thankful for you too. I love my blogging friends. They give me hope and encouragement. I never thought when I began blogging it would be as rewarding. I am very blessed to be a part of such a great group of lovely people. You are dear to me. Thank you, Catherine xoxo

  28. Pam says:

    I am thankful you posted this recipe!

  29. those crispy potatoes are tantalizing!! My husband is sooo sick of butternut squash and, since I can eat it daily, i appreciate each and every new way to use it. I’m hopeful that this excellent recipe can change his mind!

  30. This looks all so wonderful mouth watering! Thanks for sharing your beautyfull butternut squash pie, I noted it down. =)

  31. Michele says:

    That is one gorgeous dish! You did a great job and it sounds delicious!

  32. Mary says:

    This sounds amazing with all of those different flavors! The mint always throws me, because I never ever think to use it. I’m going to try it soon, I swear!

  33. Sanjeeta kk says:

    What a wonderful veggie pie it is..and getting up at 6 AM…thinking again about food is something which surely shows your passion for blogging. Keep it up, love and hugs.

  34. Hannah says:

    What an intriguing combination of flavors! I almost never think to throw mint into savory dishes, but I see how it can work here. I’m trying to keep the cooking to a minimum for at least the weekend, considering all of the leftovers, but I definitely want to try this soon!

  35. Not sure about mint but I’d love to find some goat milk ricotta, I could just imagine how good the flavor is! Love manchego. Dish looks fantastic!

  36. Looks so yummy, love the wholesome pot of goodness!

  37. It looks absolutely amazing!
    Thank you, Joanne, for sharing this gorgeous pie recipe.

  38. Gloria says:

    This dish look delicious Joanne:)

  39. Barbara says:

    Oh YUM. I am loving this pie. And thanking Paula for inventing it, Luisa for bringing it to your attention, and YOU for posting it.
    Hope you had a lovely family Thanksgiving….sure sounds like you did!

  40. I would like give thanks for the combination of potatoes and cheese. And orange vegetables. And, I would like this to be my entree every day for the rest of winter!

  41. Perfectly done and looks fantastic! Have a great weekend dear…..

  42. I’m finally digging out from cooking for two days straight and the clean up that followed.

    Hope you had a wonderful Thanksgiving, Joanne, with all of that swearing going on 🙂

    This looks like such a delicious potato pie. I love Manchego too.

  43. Lori says:

    Another winner with butternut squash. Love that photo of it sliced on the cutting board. The goat’s milk ricotta sounds awesome. I haven’t seen that here, but I’m sure someone makes it. I’ll have to keep my eye out.

  44. Kim says:

    This dish looks like it would steal the show! The nutty manchego dish is just the perfect touch.

  45. Joanne, this is gorgeous. Nice work 🙂

  46. Wow! What an awesome combination of veg, herbs, and cheeses! Great ‘thankful list’ too! Hope your whole weekend has been phenomenal! Thank goodness for families, blogging friends, and good food to share with each other … and couches for sleeping it off!

  47. Looks delicious Joanne! Mmmmmmm 🙂

  48. daphne says:

    I love what u said about chicken stock being vegetarian. That’s funny! Hope you had a good thanksgiving and judging by your post, I bet you did!

  49. This is just the kind of dish I’d make on a weeknight… a bunch of roasted veggies in a pan topped with cheese. Simple and heavenly.

    Happy Thanksgiving!

  50. Erica says:

    I love vegetarian ideas!!!This sounds amazing,Joanne! I really like the addition of manchego cheese.

  51. That butternut squash and potato pie looks so tasty!

  52. Such a great post, so much truth about family! And this pie looks yummy. My husband swears he hates butternut but this may be the recipe that changes his mind.

  53. Katie says:

    I’ve got loads of butternut in the cellar… Funny, though, I can’t get Manchego (which is ALL I had when we lived in Andorra). The French don’t really sell ‘other people’s cheese’ LOL
    Looks great though – love cheese and butternut!

  54. Julie says:

    dude we reallllllly do need to get together soon! we’re WAY overdue! i would bow down to your badself if i received your rainbow cookies haha you know thats the way to my heart <2 !!

  55. Beautiful. And a cheeky lol @ your sister 😉 haha

  56. Kelly says:

    I like the combination of squash and potato here – some depth and sweetness with a touch of mint… so fresh and delicious. Wonderful.

  57. I give thanks as well for your humor and great recipes. I can’t wait to try this recipe…it sounds so good.

  58. That Girl says:

    Oh my goodness I am so adding pomegranates to my cranberry sauce next year – I already do the ginger part.

  59. Cara says:

    And I am thankful for YOU! Thank you for being so wonderfully talented and inspiring me to push harder as well 🙂

  60. Deborah says:

    And I give thanks for YOU!! And for always being such a great blogging friend – I do hope that we get to meet in person one day!

  61. Hotly Spiced says:

    Wishing you a very belated and happy Thanksgiving. Love your post. And your recipe sounds delicious and looks amazing. What a great dish to side with roast turkey.

  62. What an amazing casserole and combination of ingredients! Really droolworthy.



  63. Ruth Daniels says:

    I think this is your loveliest post yet! And that’s saying a lot. While I don’t always leave a message… so many other do, it always is a great start to my day.

    So thank you for great reads, great photos and definitely, great eats!!!

  64. Jenna says:

    Manchego! The Spaniard in me is smiling wildly.
    Loved reading your list of thankfulness–both the silly and the serious.

  65. This just looks so good!! I agree what a great combination of ingredients!

  66. Love the post. 🙂 This is a delicious looking dish too! I would probably not want to share it with anyone though.

  67. elly says:

    This looks phenomenal. I love every ingredient. I used to not be a huge fan of mint in things (well, except mojitos of course) but I’ve grown to enjoy it. Definitely want to try this recipe out!

  68. Corina says:

    I’ve just come back from a short holiday in Spain so I’ve been eating lots of manchego. This is a great way to use it. I also love how the thin slices of potato on the pie are curling up at the edges.

  69. Looks wonderful! I have never had manchego before. It is on my to-eat list. 🙂

  70. […] Two years ago…Caramel Apple Cheesecake Pie, Butternut Squash and Potato Pie with Tomato, Mint and Manchego […]

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