Recipe by Kiki Freebird
I made this delicious recipe just a slight bit healthier. It's warm and wintry and you won't even miss the extra fat & calories! Makes 2 HUGE servings with some leftovers, or 4 side-dish servings.
Top Review by Karen Elizabeth
This is a very interesting recipe, I enjoyed it. I did omit the mushrooms, but otherwise as recipe. I would have enjoyed more of a sauce, somehow .... it was good, but definitely, a lot to eat! I would make this again, but I think I'd tweak it a bit further, add canned tomatoes maybe. I am a great fan of sauces, though, so dont be too guided by me!! Thank you Kiki, much enjoyed, made for PAC Fall 2012
- 1 lb butternut squash, cut into bite-sized chunks (about 1/2 inch cubes. Be sure to peel and remove seeds and pulp before chopping.)
- 1 lb gnocchi
- 4 ounces fat free feta cheese, crumbled
- 1⁄4 cup sun-dried tomato (I use the dried kind, not stored in oil)
- 1 cup baby portabella mushrooms, sliced
- 1 teaspoon ground pepper (to taste)
- 1 teaspoon rosemary
- 1⁄2 teaspoon sage
- parmesan cheese
- cooking spray (or olive oil mister)
Directions See How It's Made
- Preheat oven to 425 degrees.
- Place cubed squash in a glass baking dish.
- Spray with an olive oil mister or cooking spray and toss to coat.
- Stir in pepper, rosemary and sage.
- Put dish in oven and cook about 30 minutes, until squash is tender.
- Towards the end of the cook time for the squash, saute the mushrooms in a bit of cooking spray or mist with olive oil.
- Prepare gnocchi according to package directions, and drain.
- Remove squash from oven and stir in mushrooms, gnocchi and feta cheese. Sprinkle with parmesan cheese.
- Place dish back in over for about 10 minutes until cheese starts to melt slightly.
- Remove, stir, serve, enjoy!