Gnocchi with Sage Brown Butter and Roasted Squash

So fall is the air here is Wisconsin. One of my favorite things about fall is all the squash and pumpkins around. As part of our CSA we received a delicate squash, and sage. As soon as I saw those two ingredients I was thinking Roasted Squash with Sage Brown Butter. When searching for Sage Brown Butter at some of my frequented food blogs I came upon this Pumpkin Gnocchi Recipe. I combined these two recipes to come up with this recipe. It was superb and definitely getting made multiple times this fall.

Ingredients:
1 small Delicate or Butternut squash
1 lb Gnocchi
1 handful Sage
1/4 cup butter
2 tablespoons olive oil
Salt and Pepper to taste
1/4 cup Parmesan Reggiano

Directions:
1) Pre-heat oven to 400F
2) Cube the Squash into chunks about the size of the Gnocchi you are using. This particular time I used mini Gnocchi.
3) On large rimmed baking sheet toss squash with oil, salt and pepper. Roast for about 25 mins or until tender *
4) Bring a pot of salted water to a boil. Cook the gnocchi in boiling water until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
5) In a pan melt butter until it just starts to brown
6) Toss in sage till crisp- about a minute
7) Add Squash in and saute- about a minute
8) Add Gnocchi in- toss till coated in butter.
9) Remove off heat garnish with Parmesan Reggiano and serve

* You can roast squash ahead of time making this a really quick weekday meal. If you do make it ahead of time I would suggest heating it to at least room temperature before tossing it in the pan.