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Butternut Squash Gnocchi: Family Pleaser with No Leftovers for Mom |
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Tips and Advice -
Raising Foodie Kids
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Written by Ilina Ewen
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Roasted butternut squash is like candy. Trust me, this is no hyperbole,
and it says a lot from a girl with a wicked sweet tooth like mine.
Butternut squash is a rare combination of healthy and tasty. You might
call it the "tastes great, less filling" Miller Lite of food.
We've been trying to eat more vegetarian dishes (nevermind Julia's
Boeuf Bourguignon I made over the weekend). At first I worried that
we'd turn into rabbits and tire of lettuce. Little did I know that
vegetarian cuisine could be so filling, diverse, tasty, and healthy. I
have two boys whose appetites are more fitting for children twice their
age. Every time I plan on having leftovers they boys dupe me and eat
every bite.
Such was the case of the missing (from the Tupperware in my fridge) gnocchi.
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Course chunks of butternut squash (any winter squash but spaghetti squash would work)
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Gnocchi
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Fresh sage, coursely chopped
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Chopped garlic
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Butter
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Olive oil
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Salt & pepper
Toss the chunks of squash in a couple tablespoons of olive oil and
roast in a 375 degree oven for 45 minutes to an hour. In my poor timing
I roasted mine at 375 for 30 minutes, turned off the oven when I had to
leave, gave the squash a stir, and left the house). The squash was
browned nicely and succulent and soft. Cook the gnocchi according to
package directions. Melt a few pats of butter in a small skillet. Watch
it carefully as it browns. Add the garlic and sage. Stir it around
until it all browns. Add to cooked squash. Toss everything with the
cooked gnocchi. Add some sea salt and freshly ground pepper to taste.
I served this with asparagus sauteed with lemon zest. A salad would
have been great too, but you know, we're trying not to turn into
rabbits here.
And if you don't necessarily want to stick to a vegetarian diet,
chopped bacon or pancetta would have made this dish orgasmically good.
Bacon makes everything better. Yet another secret of the universe.
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Last Updated ( Thursday, 28 January 2010 )
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Tips and Advice 
