- 2 cups cubed butternut squash, 1/2-inch dice
- olive oil cooking spray
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp Hungarian paprika
- kosher salt, to taste
- 1 17.5- oz package gnocchi
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 tbsp finely chopped fresh sage
- freshly grated Romano
- Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash on the baking sheet. Spray with olive oil cooking spray. Then sprinkle with cinnamon, ginger, paprika and salt. Stir well to combine. Bake for 25 minutes. Stir and toss. Then cook for another 10 minutes or so, until tender and golden brown.
- While the butternut squash is cooking, boil water for the gnocchi and cook as directed on the package.
- Also, while the squash is cooking, heat the butter and olive oil in a medium saucepan. Once the butter is completely melted and bubbling in the oil, add the shallot and sage. Stir well. Cook, stirring occasionally, until the shallot begins to brown -- about 5 minutes. Add a ladle-full of water from the gnocchi. Stir well and remove from heat.
- Add the cooked squash and gnocchi to the pan with the butter mixture. Toss well to combine. Serve with freshly grated Romano cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 453 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 61mg Sodium: 272mg Carbohydrates: 67g Fiber: 7g Sugar: 4g Protein: 12g
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.