Now is the time of year when butternut squash’s sweet and nutty flavor is at its peak. Make this fall favorite the backbone of your dinner with these hearty and healthy seasonal recipes.
Harvest Salad With Butternut Squash
- Prep Time:15 minutes
- Cook Time:45 minutes
- Total Time:1 hour
- 1 cup butternut squash
- 3 tablespoon olive oil
- ⅓ cup pecan halves, toasted
- ½ pound spinach, rinsed and chopped
- ¼ cup dried cranberries
- 1 oz goat cheese, crumbled
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Preheat oven to 375°F.
Toss squash with 2 tablespoons olive oil, salt and pepper.
Roast squash on baking tray for 45 minutes, then refrigerate.
Mix spinach, cranberries, goat cheese, butternut squash and toasted pecans in salad bowl.
To make dressing, mix remaining olive oil, mustard and apple cider vinegar to emulsify.
Add honey or syrup to dressing.
Lightly toss salad with dressing.
Butternut Squash Gnocchi With Sage
- Prep Time:1 hour 30 minutes
- Cook Time:15 minutes
- Total Time:1 hour 45 minutes
- 1 small butternut squash, halved and seeded
- ¾ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cup flour
- ½ stick butter
- 3 tablespoon sage, roughly chopped
- 2 teaspoon nutmeg
- 1 teaspoon salt
Preheat oven to 400°F.
Roast squash halves skin-side down until fork-tender, about 1 hour.
Scoop out insides with spoon.
Purée squash in food processor.
Cook 2 cups squash purée in saucepan over medium heat to evaporate excess moisture, about 5 minutes.
Mix squash, flour, ½ cup Parmesan, egg, nutmeg and salt in large bowl until dough comes together but is still sticky.
Knead dough on floured surface until smooth, 3-5 minutes, then divide into 6 pieces.
Roll dough pieces into ½-inch thick ropes, then cut into ¾-inch pieces.
Cook gnocchi in large pot of salted boiling water until they float to the surface, 15-17 minutes.
Finish gnocchi by browning one side in saucepan with butter, sage and remaining Parmesan.