Thursday, March 15, 2012
Butternut Squash Gnocchi Bake
At a loss for what to make for dinner the other night, I was racking my brain for something appetizing, easy and kind of healthy too. A veggie dish came to my head naturally, as I don't cook that much meat at home, and rather turn to a veggie alternative for my weeknight meals.
I decided to make a butternut squash gnocchi bake, as I saw some nice looking (and pre-cut) butternut squash at the supermarket, and the rest of the ingredients I already had on hand, which was great. And even though gnocchi is far from light, I went heavier on the squash and sauteed it real nice with sweet shallots. I then topped the whole thing with fresh chopped parsley and tangy gouda cheese. It was delightful and made for good leftovers.
Fooditka's Butternut Squash Gnocchi Bake
Ingredients (serves 2):
1 package of store bought gnocchi (or you can also do fresh if you have time)
2 cups of cubed butternut squash
1 shallot, chopped
2 tbs of chopped parsley
1/4 cup of shredded gouda cheese
1 1/2 tbs of olive oil
Salt and pepper to taste
Preheat oven to 425 degrees.
Heat olive oil in a medium skillet until hot. Add shallot and sautee until it starts getting golden in color. Add the butternut squash, salt and pepper and sautee for about 10-12 minutes, or until the pieces get tender and browned on the outside.
In the meantime, make the gnocchi according to the directions on the package. When they're done and after the squash is cooked, combine the two in a lightly oiled baking dish and put the shredded cheese on top. Bake for about 20 - 25 minutes or until the top gets golden brown. Sprinkle fresh parsley on top, and serve warm.