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Ingredients
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1 small acorn squash
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1 tablespoon olive oil
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2 tablespoons salted butter
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2 teaspoons chopped fresh sage
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½ teaspoon salt
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1 (16 ounce) package potato gnocchi
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4 ounces Borgonzola cheese, cut into small pieces
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
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Roast squash in the preheated oven until tender, 35 to 40 minutes.
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Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
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Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
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Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.
Nutrition Facts (per serving)
375 | Calories |
25g | Fat |
29g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 375 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 14g | 72% |
Cholesterol 58mg | 19% |
Sodium 815mg | 35% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 10g | 19% |
Vitamin C 11mg | 12% |
Calcium 206mg | 16% |
Iron 2mg | 8% |
Potassium 495mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.