# Components:
→ Roasted Butternut Squash
01 - 1 small butternut squash (about 4.4 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Gnocchi & Brown Butter Sauce
05 - 18 ounces potato gnocchi (store-bought or homemade)
06 - 6 tablespoons unsalted butter
07 - 20 fresh sage leaves
08 - 2 garlic cloves, minced
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
11 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
12 - Zest of 1 lemon
13 - 1 tablespoon fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
02 - While the squash roasts, melt butter in a large skillet over medium heat. Add sage leaves and cook for 2 to 3 minutes until butter foams and turns golden brown and the sage becomes crisp. Add minced garlic and crushed red pepper flakes if using; cook for 30 seconds before removing the skillet from heat.
03 - Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package instructions or until gnocchi float to the surface, approximately 2 to 3 minutes. Drain thoroughly.
04 - Return the skillet with brown butter to medium-low heat. Add drained gnocchi and roasted butternut squash. Gently toss to coat everything evenly. Season with salt and freshly ground black pepper to taste.
05 - Stir in Parmesan cheese and lemon zest. Cook for 1 minute until warmed through.
06 - Transfer to plates immediately and garnish with extra Parmesan cheese and chopped parsley if desired.
