Flavorful Fridays: Butternut Squash
I apologize for not posting this yesterday, on Friday; I had some computer issues that kept me from getting much of anything accomplished on the computer. I believe those are resolved now, so here is Friday’s post.
Butternut squash is quite similar to pumpkin. It has the same sweet, nutty flavor with a bright orange flesh. However, there are far fewer seeds to remove when attempting to cook butternut squash and a much thinner outer skin.
This was not only my first cooking of butternut squash, but it was also my first time ever eating butternut squash. Hard to believe, right?! It will not be my last cooking with and eating of butternut squash, I’m happy to add.
I used a hodgepodge of recipes from various sources to create the butternut squash gnocchi my husband and I devoured last night for dinner. We enjoyed the different taste and texture the butternut squash brought to traditional gnocchi. And the sage brown butter sauce was the perfect compliment to the sweeter gnocchi.
Butternut Squash Gnocchi with Sage Brown Butter Sauce
Ingredients for roasting butternut squash:
1 butternut squash (~1.5 lb.), halved lengthwise, with seeds and fibers removed
1 Tablespoon olive oil
1/2 Tablespoon salt
1/2 Tablespoon pepper
Ingredients for gnocchi:
~2-1/2 cups cooked and mashed butternut squash
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
3 cups of flour + more as needed
Ingredients for Sage Brown Butter Sauce:
1/2 cup butter
15 sage leaves
Pinch of salt & pepper
Rub cut slices of squash with olive oil, salt, and pepper. Set the squash cut side down on a baking sheet. Bake until tender (approximately 45 minutes). Remove from oven and let cool.
When cool enough to handle, peel skin off of the flesh (it should peel off easily), and place flesh in a large bowl. Discard skin. Mash butternut squash. Add salt, pepper, and nutmeg. Add flour 1 cup at a time, working into butternut squash. (Note: it may require more flour than I have indicated, as it depends on the size and ripeness of the butternut squash you are working with.) Continue adding and mixing flour until dough is no longer sticky to touch and is easily rolled into ropes. For gnocchi rolling instructions, please see original gnocchi post.
Bring a large pot of water to boil, drop gnocchi into water and cook briefly (until gnocchi begin floating on the surface).
Meanwhile, melt butter in a saute pan, cooking on medium-low until slightly browned. Add sage, salt, and pepper, stirring occasionally. Add cooked and drained gnocchi to the butter and sage mixture, stirring until gnocchi are fully coated. Serve and enjoy!