I roasted a Butternut SquashÂ one morning this week in order to make flax-seed meal squash bread (tastes much better than it sounds!).Â It was doubly nice, becauseÂ it Â warmed the chilly house and the smell of roasting squash was so yummy.Â
The bread only takes 1 3/4 cup squash, so i had quite a bit leftover.Â My mom had told me how much she and dad likedÂ the butternut squash gnocchi recipe from a recent issue ofÂ our favorite magazine (below).Â So, I thought I’d give it a try.Â
TheÂ gnocchi were easy to make (and less fiddly thanÂ Martha’s recipe).Â Firecracker and IÂ whipped up a batch really quickly (while Tum-Tum slept and Little Hen did watercolor painting).Â We made a little bit of a floury mess, but theÂ results were delicious!Â I made it a one-dish vegetarian meal by serving the gnocchi with sauteed shallots, walnuts, and peas – all tossed in melted butter and loads of fresh-grated parmesean.
Others who are enjoying the squashy goodness of fall – Soule Mama…you?Â If you’re loving the abundance of squash this fall and have a good recipe, please share it!Â I am always looking for recipes to use up the pile of winter squash under my kitchen table!
Edit – A couple of folks requested the recipe.Â Here it is:
2Â cups roasted butternut squash (or check out Sunset’s website for info on microwaving a squash)
1/2 tsp salt
1/4 tsp each white pepper and nutmeg
3- 3 1/2 C unbleached flour
3 tbsp melted butter
1/2 cup freshly grated parmesan
freshly ground black pepper
Directions: Combine squash, salt, pepper, nutmeg.Â Stir in flour, 1 cup at a time, until soft dough forms.Â Turn out and knead 10-12 times, adding more flour if it’s too sticky.Â
Divide dough in 4 pieces, and roll each out into 3/4 inch thick rope.Â Cut into 1/2 inch slices, and set aside on a floured baking sheet.
Heat a pot of salted water to a boil.Â Boil gnocchi until they float to the surface (about 4 minutes), and then cook another 30 seconds.Â Remove from the water and toss with melted butter, cheese and black pepper [Here is where I added the sauteed shallots and walnuts. I blanched the peas in the cooking water, and added them as well – maybe two handfuls of peas and one handful of nuts.]
This recipe is copyright Sunset Magazine 2008.