With crisp mornings and crunchy leaves on the ground, it is undeniably autumn. Here at the Farm this means squash season! Our ovens are constantly set to bake at 350 and salted squash seeds are always on hand for snacking. Take your gourd game beyond soup and stuffed squash with this Butternut Squash Gnocchi. You can substitute other dry winter squash varieties, like kabocha or blue hubbard, or even blend whatever squash leftovers you have on hand for a delicious flavor medley. Best enjoyed fresh out of the pan, gnocchi also freeze well for the winter. Simply freeze in a single layer on a baking sheet and transfer to a freezer bag once frozen. Boil as per instructions below to cook.
Butternut Squash Gnocchi
2 cups butternut squash (peeled and chopped into chunks)
2 cups flour
1 egg, lightly whisked
1 cup parmesan, finely grated
1 tsp salt
½ tsp nutmeg
½ cup butter
3 cloves garlic, minced
1 tbs fresh sage, chopped fine
Place chopped butternut squash on a baking sheet and roast at 350 F until soft (20-25 minutes). Puree in a food processor and strain to remove water.
Mix flour, egg, 1/2 cup parmesan, salt and nutmeg together and add to squash. Knead dough, being careful not to overwork.
Grab handfuls of dough and roll into tubes, approximately ½ inch diameter. Cut tubes into 1 inch pieces, and slightly flatten each piece with a fork.
Bring a pot of water to a rapid boil, and boil dough segments until they float to the top (5-7 mins), then drain.
While gnocchi is boiling, melt butter in a small pot over low heat. Add garlic and sage and cook slowly until butter is browned. Toss cooked gnocchi in brown butter and serve with a garnish of parmesan.
Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.