Brown Butter Gnocchi with Butternut Squash

Pumpkin gets all the glory during the fall season and winter season. Don’t get me wrong, pumpkin is awesome but there are so many other amazing squash out there that deserve the chance to shine. One of my absolute favorites is butternut squash: sweet and perfect right out of the oven, this baby is also a nutrition powerhouse! Its tell-tale orange color is indicative of its high beta-carotene content- a powerful antioxidant that helps your body do all kinds of things from fighting colds to helping boost your eyesight to preventing cancer. Plus, this awesome squash is also a good source of fiber and high in important nutrients like magnesium and potassium. Have I also mentioned that it tastes amazing? Seriously- cut this baby in half, roast it and I could eat the entire thing. Of course, every once in a while I cook enough to use as a soup, add it to mac n’ cheese or cook with gnocchi like in this recipe.

First, roast the butternut squash. To do this, cut it in half, scoop out the seeds and place the squash face up in a baking dish. I like to fill the cavity with either some lightly crushed garlic cloves or some big chunks of onion (in this case, I used about 3/4 of a yellow onion, roughly chopped). I think it gives the squash just a little something extra. Then, place in a 375F oven and wait. It takes anywhere from about 30 minutes to an hour, depending on how big your squash is and how soft you want it. When you can easily stick a fork into the flesh, the squash is done. Remove from the oven and allow to cool (sample several bites to ensure that it is delicious).  Once the squash is cool, peel it (close counts) and chop it into bite sized pieces.

Meanwhile, heat up a large skillet over medium low heat and add 2 Tbsp butter and the onions that you roasted with the squash. Without stirring, allow the butter to melt and then to lightly brown.

Add a package of gnocchi, stirring occasionally, allow the gnocchi to brown on both sides. Add 2 cloves of minced garlic, dried sage and thyme and stir to coat evenly. Add a bit of chicken broth and white wine and cover. Allow the gnocchi to simmer until the liquid is almost gone, about 5 minutes. Remove the cover and add the diced butternut squash.

Stir to coat in the liquid and cook just long enough for the squash to get warm. Add some jalapeño if desired, top with chopped parsley and cooked butternut squash seeds (or pumpkin seeds) and serve!