“In Their Expert Opinion” features three bloggers who bring special expertise on living a natural lifestyle to The Clear Conscience Blog. Each month, we’ll share tips and advice on how to live a little greener from a few of our favorite experts.

By Micaela Preston, Mindful Momma

                                        Photo: Squash Gratin

If there is one holiday deeply rooted in tradition, it is Thanksgiving. Each year, as families cook up their own version of the Pilgrim’s harvest feast, they create their own family traditions that get passed on year after year.

That said, my initial idea for this blog post was to share a special Thanksgiving recipe that has been passed along in my family for years. We have a few of those floating around – like Grandma’s cranberry salad with the special sweet mayonnaise topping. But I realized that my favorite part of Thanksgiving isn’t making the same recipes every year – it’s the fun of finding new recipes to try. For me, the tradition is the search itself. I sit down with a pile of cookbooks and magazines, dig through my enormous recipe file or search online and until I find the perfect recipes to make for my family! 

Desserts are my favorite and I have made some real winners like this Pumpkin Bread Pudding with Caramel Sauce – where thoughts of health and calorie counts go straight out the window!  But along with a decadent dessert, I always make a vegetable side dish – usually something with dark leafy greens or Brussels sprouts, packed with vitamins and antioxidants. Maybe I’m fooling myself, but I feel better about eating a gigantic meal when there are some healthy vegetables involved!

This Squash & Greens Gratin is super easy to make and will look beautiful sitting on your Thanksgiving table! 

Squash & Greens Gratin

• 4-5 cups winter squash, peeled and cut into 1/2 inch chunks (I prefer butternut)

• 4 cups greens, chopped (mustard, collard or turnip greens, kale, Swiss chard)

• 1 leek, halved and cut into chunks

• 2 large onions, cut into large chunks

• 5-6 small to medium cloves garlic, left whole

• 9 T olive oil

• 2 T chopped rosemary

• salt and pepper to taste

• 1/4 cup white wine or chicken stock 

• 1/2 cup Parmesan cheese

• 1 cup bread crumbs

Preheat oven to 375.  Butter or spray a large roasting pan or casserole dish.

Place squash, greens, leek, onions and garlic into roasting pan.  Toss with 6 T olive oil, rosemary and salt & pepper.  Pour in the wine or chicken stock. Roast 30-40 minutes.

Meanwhile, mix Parmesan cheese, breadcrumbs and 3 T olive oil together in a small bowl.  Sprinkle mixture over the vegetables and continue roasting for another 20-25 minutes - until the vegetables are soft.  Enjoy!!

Do you have favorite, family recipes you make every year at Thanksgiving or do you look for new ideas each year?

Disclosure: The bloggers featured in the Clear Conscience Blog “In Their Expert Opinion” series have received product samples and compensation from Watkins, Inc.