ROASTED BUTTERNUT SQUASH GNOCCHI

The oven and the blender do all the work on this one - the most effort you need is chopping your squash!

This is such a great recipe and the butternut squash sauce lasted me days in the fridge for quick weeknight adaptations with roasted potatoes (or more gnocchi!).

Here I’ve used Sunny & Luna's pumpkin gnocchi - you can find it in most big Sainsbury’s stores!

INGREDIENTS

Serves 2

Half a butternut squash (or double the rest for a whole squash)

300g cherry tomatoes

3 cloves garlic

Extra virgin olive oil

Salt and pepper

Half a lemon

A glug of milk

Optional -

Sun drenched tomatoes

Parmesan

INSTRUCTIONS

Cube your squash (you can use a different type of squash, just taste and add a little honey with the milk when it’s blended if it’s a bitter squash) and add to a baking tray with the tomatoes, garlic in their skins and drizzle with oil. Season and bake in the oven for around 20 minutes or until the squash is soft and starting to brown

Allow to cool slightly, then add to a blender with a glug of water. Blend into a paste and make sure to taste! Add the lemon juice, honey if you need it, more seasoning to taste and a glug of milk. The milk will help it reach that silky consistency so add a little first and see how it comes out. Keep adding until it’s the right texture.

Pan fry your pumpkin gnocchi for 5 minutes until it’s golden brown with a little oil. Plate up and add the optional sun drenched tomatoes and Parmesan if you like. You can make it vegan by using oat milk and nutritional yeast.

Enjoy and keep the left over sauce in a jar in the fridge for 5 days!