Serves 4 people
Estimated Cooking Time: 45 minutes
Ingredients:
- 2-3 honeynut squashes, peeled and cut into small chunks (about 3-4 cups worth)*
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tbsp butter (I use salted)
- 1/4 cup fresh sage, sliced into ribbons
- 2 shallots, sliced (about 1/2 cup)**
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 2 tbsp honey
- 1/2 fresh parmesan cheese + more for serving (omit if dairy-free, or use dairy-free cheese)
- 1 package (16 oz) gnocchi of your choice (can use gluten-free gnocchi)
- 4 oz prosciutto (optional)
* can substitute for 1 butternut squash
** can substitute one small yellow onion
Instructions:
- Preheat the oven to 400 degree and prepare a large baking sheet with parchment paper
- Place your honeynut squash on the baking sheet and add the olive oil, salt, paprika, oregano, black pepper, garlic powder and onion powder. Mix with your hands to make sure all the squash is coated
- Bake the squash for approximately 25 minutes, until the squash is easily pierced with a fork
- While the squash is baking, heat a large pan over medium-high heat
- Once the pan is heated, add the butter and heat until it is slightly brown
- Add the shallots, garlic, sage, and crushed red pepper and cook until very fragrant
- Lower the heat to medium and add the honey to the pan and stir to combine
- While the sauce and shallots are simmering, bring a pot of water to a boil
- Once at a boil, add the gnocchi. Boil until the gnocchi pieces float to the top
- Using a slotted spoon, transfer the gnocchi to the pan with the honey butter
- Add your cooked squash and fresh parmesan and stir to combine
- If desired, tear up the pieces of prosciutto, place on a baking sheet, and bake at 400 degree for 10 minutes.
- Serve with more parmesan cheese and crispy prosciutto (if using)
It’s not only soup season, it’s SQUASH SEASON! I guess summer is also squash season, but we get the joy of butternut, acorn, honeynut, and spaghetti squashes this time of year and I’m a big fan (as is my dog who LOVES cooked squash).
I only discovered honeynut squash a year ago, and initially picked them up because I thought the little mini butternut squashes were adorable. For those of you who are asking, “What the heck is a honeynut squash?,” let me tell you. It was created at Cornell University in the 1980s as a hybrid between a butternut and buttercup squash and is described as a miniature butternut squash “for the smaller garden and the modest appetite.” It successfully entered the USA markets in 2015, and is sweeter and richer than a butternut squash, although similarly nutty in flavor. As far as nutrition, it has a lot of Vitamin A, B vitamins, and also contains calcium, copper, iron, phosphorus, potassium, and zinc. But basically, I like it because of the richer flavor and the fact that it’s easier to cut than a butternut squash 🙂
Honestly, the most time-consuming portion of this recipe is cutting up the squash, but everything else is easy to throw into one pan and let simmer. It’s hard to go wrong with parmesan and brown butter anyways! An easy weeknight dinner for the whole family to love, and heats up nicely for leftovers too. I wouldn’t skip on the crispy prosciutto (unless you’re meat-free of course) though… the saltiness and crispiness gives that extra flavor and texture to the dish and it is SO good.
If you give it a try, let me know by voting and leaving a comment! Enjoy!
cook•int 