Butternut squash is my favorite variety of squash that’s in season in fall. It is a pear-shaped fruit that belongs to the gourd family, with beige skin and orange flesh. The skin of the squash is very thin, and the internal seed cavity is small, which means that the butternut squash yields more edible flesh than other varieties of squash. This time of year, you can find this fall favorite wherever produce is sold.
This recipe for butternut squash and gnocchi with sage brown butter is a perfect comfort food meal for fall, and it’s easy to recreate. I normally love to make recipes from scratch, but for this dish I used packaged pasta and pre-cut butternut squash cubes to save time. Warm spices like sage, nutmeg and cinnamon compliment the sweet squash and fill the house with an incredible scent while you’re cooking. No scented candles needed!
Butternut Squash Gnocchi with Sage Brown Butter
Makes 4 servings
16-ounce package of gnocchi
3 tablespoons unsalted butter
4 sage leaves, finely chopped
2 tablespoons olive oil
1 pound butternut squash, diced into 1-inch cubes (buy these pre-cut to save time)
Pinch of salt
Pinch of pepper
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
Fresh grated Parmesan cheese
Pour the gnocchi into a boiling pot of water. Boil for 2-3 minutes or until gnocchi floats to the top. Drain, and set aside.
Melt butter in a medium saucepan over medium heat, stirring continuously for 3-4 minutes until the butter is golden, and you smell a nutty aroma. Remove from heat, and pour into a bowl to stop the butter from burning. Add sage into the hot butter, and allow the flavors to infuse. Set aside.
Add olive oil into a large saucepan over medium-high heat. Add in butternut squash cubes, and season with salt and pepper. Sauté for about 10 minutes, stirring regularly, until squash becomes tender.
Once the squash is tender, reduce heat to low. Stir in the gnocchi and brown butter, and toss to coat.
Finish off the dish by adding nutmeg, cinnamon and additional salt and pepper. Adjust spices to your liking. Transfer to serving bowls, and top with fresh grated Parmesan cheese.
About Amanda Jane
Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing. Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.