Gnocchi With Butternut Squash and Sage

Here is rich and delectable vegetarian appetizer that everyone will love!! Mix roasted butternut squash with gnocchoi and a creamy blue cheese and sage sauce. Garnish with chopped toasted walnuts, - So-o-o-o good!!

• Ready In: 45 mins
• Yields: 6 1-cup servings

Ingredients

• 2  lbs  butternut squash, peeled, cut into 1/2-inch pieces
• 2  tablespoons  crisco canola oil or 2  tablespoons  vegetable oil
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  onion, chopped
• 1  lb  gnocchi, store-bought

• SAUCE

• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 (375 ml) can Carnation Evaporated Milk (regular, 2% or fat free)
• 1⁄2 cup blue cheese, crumbled or 1⁄2 cup parmesan cheese, grated
• 2  tablespoons fresh sage, chopped
• 1⁄2 teaspoon salt

• GARNISH

• 1⁄2 cup walnuts, toasted, chopped (optional)

Directions

1. Preheat oven to 400°F Line a baking sheet with parchment paper.
2. Toss butternut squash with oil, salt and pepper. Spread out on a prepared baking sheet in single layer.
3. Bake in preheated oven for 20 minutes; after the 20 minutes, add the chopped onion to the baking sheet. Continue baking for an additional 25 minutes. Remove from oven.
4. Meanwhile prepare gnocchi according to package directions.
5. SAUCE: Melt butter in a large deep skillet over medium heat. Add flour and cook stirring often for 2 minutes. Add evaporated milk and bring to a boil. Cool until mixture is thickened, about 2-3 minutes.
6. Add cheese and sage and gnocchi. Cook, stirring constantly, until cheese is melted.
7. Ganish with chopped walnuts, if desired.
8. TIPS: Replace gnocchi with tortellini or any of your favorite pastas.
9. Use your favorite cheese, if using mozzarella or cheddar, grate before adding to mixture.