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ecdfa2f7c4
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42 lines
No EOL
1.8 KiB
Markdown
Executable file
42 lines
No EOL
1.8 KiB
Markdown
Executable file
---
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type: recipe
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date: 2024-04-05T19:39
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maturity: graine
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duration:
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---
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- **Servings :**
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- **Prep time :**
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- **Cook time :**
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# Ingredients
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- Butternut squash
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- olive Oil
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- Nutmeg
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- all purpose Flour
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- Shallot
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- Sage leaves
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- Dry white wine
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# Instructions
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Roasting butternut squash is a delicious way to enhance its natural sweetness. Here's a simple recipe:
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- **Cut** the squash into thin 1/2″ slices and **roast** the butternut squash until fork tender, 25 to 30 minutes.
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- Preheat your oven to 200°C
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- Peel the butternut squash and cut it into cubes or slices. Aim for uniform pieces to ensure even cooking.
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- Place the butternut squash on a baking sheet lined with parchment paper or lightly greased.
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- Drizzle olive oil over the squash and toss to coat evenly.
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- Spread the squash out in a single layer, making sure not to overcrowd the pan.
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- Roast in the preheated oven for about 25-35 minutes, or until the squash is tender and caramelized around the edges, stirring halfway through the cooking time to ensure even browning.
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- Once done, remove from the oven and serve hot as a side dish or use in other recipes.
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- **Mash** the squash into a puree, then **add** the olive oil, nutritional yeast, nutmeg, and salt. **Mix** until smooth and creamy.
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- **Combine** with the flour and **knead** into a smooth dough. **Cover** the dough and let it **rest** for 15 minutes.
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- **Cut** the dough into bite-sized gnocchi.
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- **Boil** for 3-5 minutes, or until soft and fluffy. **Drain** or **remove** with a slotted spoon.
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- **Prepare** the sage butter sauce, then **pan-fry** the gnocchi until golden-brown and crispy.
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- **Serve** while warm, as desired. Enjoy!
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# Sources
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https://frommybowl.com/butternut-squash-gnocchi/
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https://chat.openai.com/c/c00ca6e4-a369-4fb7-b0d9-651698fe3bab |