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.)
(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?
Joanne of Eats Well With Others
Claudia of A Seasonal Cook in Turkey
Susan of The Spice Garden
Taryn of Have Kitchen, Will Feed
Heather of Girlichef
Miranda of Mangoes and Chutney
Jeanette at Jeanette’s Healthy Living
April of Abbys Sweets
Katie – Making Michael Pollan Proud
Viola – The Life is Good Kitchen
Sue of View from The Great Island
Linda of There and Back Again
Amy of Beloved Green
Barbara of Moveable Feasts
Kathleen of Gonna Want Seconds
Martha of Lines from Linderhof
Nancy of Picadillo
Mireya – My Healthy Eating Habits
Veronica of My Catholic Kitchen
Annie at Most Lovely Things
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
- 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.
- 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.
- 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.