Tweaked Gnocchi With Butternut Squash

"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."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
55mins
Ingredients:
10
Serves:
2
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ingredients

  • 453.59 g butternut squash, cut into bite-sized chunks (about 1/2 inch cubes. Be sure to peel and remove seeds and pulp before chopping.)
  • 453.59 g gnocchi
  • 113.39 g fat free feta cheese, crumbled
  • 59.14 ml sun-dried tomato (I use the dried kind, not stored in oil)
  • 236.59 ml baby portabella mushrooms, sliced
  • 4.92 ml ground pepper (to taste)
  • 4.92 ml rosemary
  • 2.46 ml sage
  • parmesan cheese
  • cooking spray (or olive oil mister)
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directions

  • 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!

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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

My first cooking experience was taking as many spices from the shelf as I could reach and mixing them all together in a huge bowl. Needless to say, my mom wasn't impressed with my concoction, but at age 3, I thought I'd make a masterpiece. Since then, my approach to cooking has been a mixture of "trial by fire" and my mom's adage of "if you can read, you can cook."
 
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