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PrintRoasted butternut squash gnocci with orange-sage butter
Tim Johnson
November closes the growing season in Ohio. However, a plethora of winter squashes now are available in various colors, sizes and shapes, including the iconic pumpkin.
One way to prepare a winter squash is to cut one into boatlike shapes and fill it with such savory cargo as butter, sage, cooked pork and sautéed mushrooms. Or perhaps make a savory tart, risotto or a simple buttery purée.
Unless you plan to roast the squash whole, cut it in half (tip: recruit a friend to steady it). Remove the seeds and stringy portion, peel and cut into pieces, which can be stored in a sealed plastic bag in the fridge for up to three days.
Basi Italia contributes its recipe for butternut squash gnocchi (serves six). Butternut squash is one of the easiest winter squashes to work with because you don’t have to expend the extra effort dealing with the thick rind found with its counterparts.
Roasted butternut squash gnocchi with orange-sage butter
2 pounds butternut squash, cut in large pieces
3-1/2 pounds potatoes
1 egg, lightly beaten
1 tablespoon olive oil
2-3/4 cups all-purpose flour, plus more as needed
salt
Halve squash and remove strings and seeds. Roast the squash and potato at 400 degrees for 30 to 45 minutes or until tender. Remove skins and rice or mash squash and potato together in a bowl.
Add egg, oil and then flour until the dough comes together. Cover the dough and let rest at room temperature for one hour.
On a well-floured surface, mold the dough into long rolls about three-quarters of an inch thick. Starting at one end, cut dough into one-inch pieces. Dust with additional flour to keep gnocchi from sticking together and set aside.
Bring a large pot of salted water to boil. Add gnocchi and cook about five minutes until they float to the surface. Remove from water with a slotted spoon and transfer to warm serving dish.
Sauce
12 fresh sage leaves
6 tablespoons butter
2 oranges (zest from one and juice from both)
Fresh ground white pepper and salt to taste
3/4 cup grated Parmesan
Add butter to pan and cook slowly until the butter begins to turn golden brown. Add zest from the peel of one orange, juice from both oranges, sage, fresh ground white pepper and salt, and then simmer over low heat.
Spoon orange butter sauce over the gnocchi and sprinkle with fresh grated Parmesan.
