Q1: What is the absolute, number one secret to a super flavorful butternut squash sauce?

The secret is to roast your butternut squash ! By roasting the squash cubes in a hot oven until they are tender and have beautiful, caramelized brown edges, you are coaxing out their natural sugars and creating a deep, sweet, and complex flavor that you simply cannot achieve by boiling or simmering the squash.

Q2: Can I use frozen butternut squash for this recipe?

Yes, you can! You can absolutely roast frozen butternut squash. It may take an extra 10-15 minutes in the oven to become fully tender and caramelized.

Q3: How do I keep my gnocchi from being gummy or mushy?

The key to perfect gnocchi is to not overcook them . Whether you are using shelf-stable or fresh, refrigerated gnocchi, they cook very quickly. As soon as they float to the surface of the boiling water, they are done! Be sure to remove them from the water immediately.

Q4: What is the best and easiest way to peel and cut a butternut squash?

The safest way is to first create a stable base. Use a large, sharp chef's knife to carefully trim off a thin slice from the bottom and the top stem end of the squash. Then, you can use a sturdy vegetable peeler to peel the tough outer skin. Once it is peeled, you can stand the squash up on one of the flat ends and confidently use your sharp knife to cut it in half, from top to bottom, and then scoop out the seeds before you cube it.

Q5: Can I make this sauce ahead of time?

Yes, the butternut squash sauce is a perfect make-ahead component! It freezes beautifully. Let it cool completely, and then you can store it in a freezer-safe container or a resealable bag for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop.

Butternut Squash Gnocchi with Sage

Butternut Squash Gnocchi with Sage (The Ultimate Fall Comfort Food!)

A creamy, vegetarian, and comforting fall pasta dish featuring potato gnocchi in a homemade butternut squash sauce. The recipe involves roasting cubes of butternut squash until tender and sweet. A flavorful sauce is then created by blending the roasted squash with sautéed shallots, garlic, fresh thyme, and sage, along with milk and Parmesan cheese until it’s velvety smooth. The finished sauce is tossed with cooked gnocchi and wilted kale for a complete and satisfying one-pan (mostly) meal.

Author: Evelyn

Ingredients

4 cups cubed butternut squash
5 Tablespoons olive oil, divided
1 pound gnocchi
1 medium shallot, diced
2 Tablespoons minced garlic, divided
2 Tablespoons fresh thyme
2 Tablespoons fresh sage, chopped
1 1/2 to 2 cups milk (of choice)
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup grated Parmesan cheese, plus more for topping
2 cups kale, chopped

Instructions

Preheat the oven to 400°F. On a parchment-lined baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Roast for about 25 minutes, or until easily pierced with a fork.
While the squash is roasting, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.
In a skillet over medium heat, sauté the diced shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes until soft. Add in the fresh thyme and sage and sauté for another 2-3 minutes.
Make the Sauce: Add the sautéed shallot mixture and the roasted squash to a blender. Pour in 1 1/2 cups of milk, the red pepper flakes, and salt. Blend for about 1 minute until completely smooth, adding more milk as needed to thin out the sauce.
Pour the blended sauce into a clean pot on the stove and stir in the 1/2 cup of Parmesan cheese until melted.
In the same skillet used for the shallots, sauté the chopped kale with the final tablespoon of olive oil and 1 tablespoon of minced garlic until the kale has wilted.
Add the cooked gnocchi and the sautéed kale to the pot with the sauce and stir everything to combine.
Serve hot, topped with fresh grated Parmesan if desired.

Notes

Roasting the butternut squash, rather than boiling it, is a key step that caramelizes the squash and brings out its natural sweetness for a deeper flavor in the sauce.
A high-powered blender is recommended to get the butternut squash sauce perfectly smooth and creamy.
This is a great ‘Meatless Monday’ or vegetarian main course option.

Find it online: https://cookupjoy.com/squash-gnocchi-with-sage/