I thought it might be fun to use this month’s recipe posts to suggest some healthy Thanksgiving side dishes. Many of you will be invited to big events with family or friends in a few weeks and asked to bring a dish to share. Almost always, the famous “Green Bean Casserole” will make an appearance -in fact, for lots of people, it’s the very definition of Thanksgiving! The casserole is traditionally made with canned green beans swimming in cream of mushroom soup, and topped with French’s Fried Onions.

My philosophy around holiday eating is generally this: eat the foods that make the holiday special for you and skip the others. If you dream all year of green bean casserole, then by all means have it. But if you are looking for a lighter and fresher alternative for your Thanksgiving table, I offer you this.

Still flavorful and dressed up for the holidays, this green bean dish is enhanced with chopped walnuts and turkey bacon as well as some slivered red pepper. It feels special and indulgent but it’s lighter than the old standby.

Note: You can certainly steam the beans rather than boiling and blanching if you’d prefer.

Be sure to let me know what you think if this makes its way to your Thanksgiving table!

Walnut Studded Green Beans

Serves: 6 (easily doubled or tripled if needed)

Ingredients:

1/2 cup large walnut pieces

1 1/2 pound green beans, trimmed and halved

3 cloves garlic, minced

salt

pepper

2 teaspoons olive oil

5 slices turkey bacon, cooked crisp and cut into 1/2-inch pieces

1 thinly sliced red pepper

Directions:

1. Preheat oven to 350. Spread walnuts on a baking sheet and bake for 8-10 minutes, or until lightly toasted.

2. While nuts are toasting, bring 6 cups of water and 1/2 teaspoon of salt to a boil. Add beans and boil for 3-4 minutes, or until beans are tender crisp.

3. While beans are cooking, prepare an ice bath by filling a medium bowl with ice water.

4. Drain beans quickly and place in prepared ice bath. Drain and pat dry with paper towels.

5. Heat olive oil over medium-high heat in a large skillet. Add garlic and stir until fragrant, about 30 seconds. Add bacon, red pepper, green beans, and walnuts. Cook stirring for 2-3 minutes, or until beans are heated through and red pepper is slightly wilted.

6. Remove from heat and add salt and pepper to taste.

Sometimes a recipe just doesn’t grab you by the shirtsleeve and say “Make me tonight!” It just lives in obscurity, tucked inside a cookbook or a magazine, losing the battle for your attention during the “what should I make for dinner” debate. This was one of those recipes for me. I couldn’t picture how the ingredients would come together to make their magic. It sounded a little boring or even a bit too healthy…squash? greens? Yawn.

That was until I read this.

“An autumn supper in a bowl, this is a “sauce” that you roast in the oven in about 30 minutes: chunks of sweetened squash, roasted herbs, and greens. Add half-and-half, toss with hot pasta and cheese, and you have a great sell to the anti-vegetarian contingent.”

If you’re looking for a way to use that butternut squash you bought with grand intentions (and you know who you are!) – this is your answer. Autumn supper in a bowl, indeed.

Farfalle with Sweet Butternut Squash and Greens

Adapted from The Splendid Table’s How to Eat Supper

Serves 4 to 6

Ingredients:

3 to 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (see note on peeling and slicing below)

1 medium onion, cut into 1-inch pieces

2 big handfuls of washed and dried escarole or curly endive, torn into small pieces, or spring mix

1/3 cup tightly packed fresh basil leaves, torn

16 large, fresh sage leaves, torn

5 large garlic cloves, coarsely chopped

1/3 cup olive oil

1/4 teaspoon red pepper flakes

1 tightly packed tablespoon of brown sugar

salt and fresh ground pepper

1 pound whole grain bow-tie pasta (farfalle)

1/2 cup half-and-half

1 cup Asiago cheese

Directions:

1. Preheat the oven to 450 degrees. Place a large rimmed baking sheet in the oven while it is heating.

2. Combine the roasted vegetables through brown sugar in a large bowl. Generously salt and pepper and toss to combine. Remove hot baking sheet from the oven and pour the squash mixture out onto it and spread it out evenly. Bake for 25 minutes, turning the vegetables twice, or until the squash is tender.

3. While the squash is cooking, bring a large pot of salted water to a boil. Cook pasta according to directions on the box until al dente.Drain in a colander.

4. Once the squash is tender put it under the broiler to caramelize it. This should take about 5 minutes, but watch closely and turn often. You should have crusty brown edges on the squash and wilted, almost crisp greens.

5. Place squash mixture in a large serving bowl. Add hot pasta, half-and-half, and Asiago cheese. Toss to combine and season with more salt and pepper if necessary. Serve hot.

Note: Peel the squash with a good vegetable peeler while it’s still whole. Tgeb slice it down the middle from top to bottom and scrape out the seeds. Place the squash cut side down and slice crosswise into 3/4-inch slices then chop into chunks.