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Makes:
6 1 cup (250 mL) servingsPreparation Time:
15 minutesCooking Time:
45 minutes
Ingredients :
2 lb1 kgbutternut squash, peeled and cut into ½” (1.3 cm) pieces
2 tbsp30 mLCrisco® Canola or Vegetable Oil
1 tsp5 mLsalt
¼ tsp1 mLpepper
1onion, chopped
1 lb500 gstore-bought gnocchi
Sauce
2 tbsp30 mLbutter
2 tbsp30 mLRobin Hood® Original All Purpose Flour
1 can354 mLCarnation Regular, 2% or Fat Free Evaporated Milk
½ cup125 mLblue cheese or grated Parmesan cheese
2 tbsp30 mLchopped fresh sage
½ tsp2 mLsalt
Garnish
¼ cup50 mLchopped toasted walnuts (optional)
Directions :
1 : Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
2 : Toss butternut squash with oil, salt and pepper. Spread out on prepared baking sheet in a single layer. 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.
3 : Meanwhile, prepare gnocchi according to package
Directions :
.
4 : 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. Cook until mixture is thickened, about 2 to 3 minutes. Add cheese, sage and gnocchi. Cook, stirring constantly until cheese is melted.
5 : Garnish with chopped walnuts if desired
Tip(s)
Replace gnocchi with tortellini or any of your favourite pastas.
Use any of your favourite cheese. If using mozzarella or cheddar, grate it before adding to mixture.
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