Ingredients

• 1 small acorn squash
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 2 teaspoons chopped fresh sage
• 0.5 teaspoons salt
• 1 , 16 ounce
• 4 ounces Borgonzola cheese , cut into small pieces

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 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.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 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 per serving