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.
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