For about 3 weeks or so...this butternut squash sat on my counter.
What to do...?
I was scrolling through recipes when I found this one..
"Butternut Squash Gnocchi with Browned Butter and Fried Sage"Whoa... browned butter and fried sage...and gnocchi?? Gnocchi is my favorite pasta. AND butter, well how can you go wrong with butter, right?
I wasn't 100% sold on the idea of butternut squash gnocchi..but boy was I WRONG! It turned out pretty tasty. The combination of the butternut, sage, the crispy bacon (excuse me I just drooled a little at the mention of the bacon) and a tad bit of nutmeg...YUM! All these ingredients mixed well together for a really delicous meal.
Try it out for yourself. I can't wait to switch this recipe up with sweet potato's!
(pretty much my favorite vegetable of all time).I found this recipe on Eat, Live, Run. Stop on over there to see what's going on... she has some really fabulous recipes.
**As for the gnocchi I added a few extra's to the recipe-- a little bacon..why not? And some nutmeg...a little trick from a friend.
**The gnocchi tasted best immediately after I made it. It's one of those recipes that you want to serve right away, not save to warm up for later (because the gnocchi can get a little hard if overcooked)..which is just fine with me (even if I tried this recipe at 10:30 in the morning!).. Let me just add, that, it did not taste bad...when warmed up...the gnocchi are just softer when they are used right after boiling :)
here's what ya need:
(Slightly adapted from Eat, Live, Run)
1 large butternut squash
2 1/4 cups of flour (plus extra)
1/2 tsp of salt
1 egg, slightly beaten
3/4 stick of salted butter (I know, why not just add the entire stick?)
1/4 teaspoon of nutmeg
crumbled bacon (cooked until crispy)
6 fresh sage leaves
1 tablespoon of oil (to toast up the sage)
Freshly grated parm (go with the fresh..so much better!)
Roasting the squash
preheat oven to 400 degrees. Peel and slice squash (take out seeds and goop) and roast on a baking sheet(Spray the baking sheet with cooking spray first) for about 30-40 minutes or until very tender. Remove and let cool.
Take cooled squash and puree in a blender or food processor. Put the puree in to a large bowl and add flour, egg, and salt. Mix. Kneed, on a floured surface, until a dough forms.
Take the 3/4 of a stick of butter and brown in a pan on low/medium heat. Swirl the pan so the butter doesn't burn. Then add the nutmeg.
In a small skillet add the olive oil and sage. Toast up until nice and crispy.
Boil water for gnocchi. While your water is getting ready, Take half of the dough and roll out into thin logs. Cut about 1 inch long pieces for the gnocchi. When you water is ready, add the gnocchi, be careful that they don't stick together and just until they float. Scoop out of pot and drain.
Next add your gnocchi to the brown butter, top with crumbled bacon, parm cheese and fried sage.