Now you could do plain old potato gnocchi, which you know, is fine, but why not do butternut squash gnocchi? I mean it is in season, has great nutrition, and I seem to have an obsession with it! No, really I’m being serious I am obsessed with it. I have stocked up on so much squash (including Acorn and Spaghetti) that my family thinks I am crazy! Well, you now what, they are right I am totally crazy, but I promise in a good, somewhat normal way…..I think.
It does take a little time to roast the squash, about an hour, but hey you can do a lot with an hour! Read or maybe catch up on your favorite show, or you could do what I did…..clean. Ya, I am crazy.
Details
Once the squash is out of the oven, let it cool for few minutes. Unless you’re impatient like me and have leather hands. My brothers think it’s amazing the amount of heat my hands seem to be able to withstand. I guess that’s what hours working with hot pots and pans every day will do to you! Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight.
I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish.
Seriously, you’re going to want to make extra to freeze and use on a busy weeknight! Just come home, boil, and toss with butter and parmesan. You’ll have a delicious meal in minutes! Just like cooking frozen ravioli, only no thawing necessary. Rustic butternut squash gnocchi. I only say rustic simply because I was too lazy to make the little ridges (also called Rigagnocchi) on each gnocchi. A must-try for gnocchi lovers. Now you could do plain old potato gnocchi, which you know, is fine, but why not do butternut squash gnocchi? I mean it is in season, has great nutrition, and I seem to have an obsession with it! No, really I’m being serious I am obsessed with it. I have stocked up on so much squash (including Acorn and Spaghetti) that my family thinks I am crazy! Well, you now what, they are right I am totally crazy, but I promise in a good, somewhat normal way…..I think.
It does take a little time to roast the squash, about an hour, but hey you can do a lot with an hour! Read or maybe catch up on your favorite show, or you could do what I did…..clean. Ya, I am crazy.
Details
Once the squash is out of the oven, let it cool for few minutes. Unless you’re impatient like me and have leather hands. My brothers think it’s amazing the amount of heat my hands seem to be able to withstand. I guess that’s what hours working with hot pots and pans every day will do to you! Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight.
I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish.
Seriously, you’re going to want to make extra to freeze and use on a busy weeknight! Just come home, boil, and toss with butter and parmesan. You’ll have a delicious meal in minutes! Just like cooking frozen ravioli, only no thawing necessary. Lastly, if you make these Butternut Squash Gnocchi, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fall comfort foods, yum!
Fall comfort foods, yum!
