I really can't believe it, but this is my new favorite food in the cozy-but-not-soup category. And David really likes it, too! Dealing with the squash can be a bit tedious, but the actual making doesn’t take too long. In the future I'm planning to add bacon or sausage to the skillet. This time we had it with white beans on the side.
½ butternut squash—peeled, seeded, cubed
3 cloves garlic—sliced
a bunch of kale—stemmed, roughly chopped
1 t dried sage or 1 T fresh, chopped
¼ t red pepper flakes
olive oil/butter
kosher salt
1¼ c broth
17 oz package gnocchi
¾ c grated hard cheese
Preheat broiler. Concurrently, heat olive oil in skillet over medium heat and cover and cook squash until slightly soft, about 8 minutes. Add garlic, sage, red pepper and 1 t salt. Cook until garlic is softening.
Add broth to skillet. When it starts to simmer, add gnocchi, stirring to coat. Cover and cook until gnocchi are almost tender, about 3 minutes. Stir in kale and cook until it starts wilting, about 2 minutes. Uncover and stir in ¼ c cheese and 1 T butter. Sprinkle with ½ c cheese, transfer to broiler and cook until golden, about 3 minutes.
This is derived from a foodnetwork.com recipe.
2 comments:
The people at our farm told us to wait two months before opening our freshly picked butternut squash! Was yours soft? Seems like it cooks pretty quickly..."our farm" is not our farm, you know, but the farm where I buy lots of produce...
I actually probably cooked it for about 15 minutes with the lid closed. It wasn't soft before I started; it was hard as a rock. Christina--"our farmer" :) --told us that when the green lines are disappearing it's ready. There were still green lines, but they were faint.
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