GNOCCHI WITH CREAM OF ACORN SQUASH AND BORGONZOLA CHEESE
This creamy gnocchi make a great first course or "primo piatto". Sweet roasted acorn squash are pureed with a bit of butter and sage and tossed with the hot gnocchi and dotted with fresh Borgonzola cheese. The pungent cheese gets all melty and nicely offsets the sweetness of the squash.
Provided by Kim's Cooking Now
Categories Pasta and Noodles Pasta by Shape Recipes Gnocchi Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
- Roast squash in the preheated oven until tender, 35 to 40 minutes.
- Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
- Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
- Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 28.9 g, Cholesterol 57.8 mg, Fat 25.3 g, Fiber 2.2 g, Protein 9.6 g, SaturatedFat 14.3 g, Sodium 814.7 mg, Sugar 1.9 g
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
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