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  1. Thursday, February 16, 2023

    One-Skillet Brown Butter Gnocchi with Butternut Squash

    vertical photo of brown butter gnocchi with butternut squash and spinach

    This winter has been kind of insane. From our family in New England experiencing colder-than-the-North-Pole temperatures to rain deluges in California, I think we’re all just holding on for dear life (as well as ski poles). While extreme weather is no bueno, I do love winter and colder weather. Especially when it comes to cooking. And what is one of the coziest foods out there? Butternut squash. Truly one of my favorite vegetables, I’ll take it in any form and, if it’s on a menu, I’m ordering it. 

    cubed butternut squash with sliced onion and a garlic clove on a wood cutting board

    Case in point: I once had a butternut squash dish at a restaurant in San Francisco that was simply prepared in brown butter. The squash was divine and one I will never forget. As I was thinking of ways to use squash other than soup, that dish came to mind and it seemed like the perfect springboard for gnocchi. Gnocchi just goes with the richness of brown butter and squash. 

    brown butter gnocchi with butternut squash and spinach in skillet with spatula

    This brown butter gnocchi would make for a delicious side dish or a full vegetarian meal. The best part is you only need one skillet to cook the entire thing. It really is quick and easy to prepare – you’ll have dinner on the table in less than 30 minutes. Bonus: your house will smell like heaven!

    And, in case you’re wondering, my kids enjoyed this gnocchi recipe as much as we did. 

    brown butter gnocchi with butternut squash on a white plate

    Quick question before I hand over the recipe: Does anyone have a good brand for gluten-free gnocchi that you like? Or a recipe that is good? Please share in the comments, I’m desperate to enjoy this once again with the rest of my family. Thank you!

    One-Skillet Brown Butter Gnocchi with Butternut Squash
     
    Prep time
    Cook time
    Total time
     
    Serves 2 for dinner, 4 as a side dish
    Author:
    Serves: 2
    Ingredients
    • 2 cups butternut squash, peeled and cubed into ½” pieces
    • 4 tablespoons salted butter
    • 16-ounce package frozen gnocchi
    • 2 tablespoons sliced shallots
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried sage
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • 1 clove garlic
    • 1 packed cup roughly chopped fresh spinach
    Instructions
    1. Prep squash and set aside, making sure squash pieces are cut uniform in size to ½” cubes.
    2. In a deep 12-inch skillet, heat butter over medium heat. Let butter cook for about 5 minutes until it is browned. Butter will bubble and foam, then bubbles will subside at about the same time that the butter is browned. Stir regularly during the cooking process to avoid scorching.
    3. Once butter is browned, add squash, cover pan and cook for 7 minutes, stirring once or twice during the cook time.
    4. While squash is cooking, slice the shallots. After squash has cooked for 7 minutes, add the frozen gnocchi, shallots, thyme, sage, pepper, salt. Push the garlic clove through a garlic press and add to the pan. Stir well, cover and cook for 7 more minutes, stirring a few times during the cook time.
    5. While everything is cooking, roughly chop the spinach and set aside.
    6. During the last minute of the cook time, remove the lid and add the fresh spinach, cooking and stirring until spinach is wilted, about 1 minute.
    7. Serve immediately. Sprinkle with fresh Parmesan cheese if desired.

     


  2. Tuesday, November 13, 2012

    {Thanksgiving Prep} Brown Butter Squash

    Last week I met some friends for dinner at an Italian restaurant in San Francisco. We ordered a salad appetizer to share, which was topped with squash cooked in brown butter. The salad was good, but honestly, I could have eaten a pound of that brown butter squash for dinner and been happy.

    Since squash pretty much screams autumn, I decided brown butter squash would make for a great Thanksgiving side dish. It’s easy, it’s wholesome, it’s comforting. And that bit of sage sprinkled in? That seals the Thanksgiving deal. I don’t know about you, but all I have to do is smell a bit of sage and I’m immediately transported to Thanksgivings past.

    brown butter squash with sage by @janemaynard from thisweekfordinner.com

    Owen and I are eating the squash that is pictured for lunch today. He’s gobbling it up.  Pun intended. In fact, I’m going to see how many times I can use the word gobble before Thanksgiving arrives…get ready!

    Brown Butter Squash
     
    From Jane Maynard, This Week for Dinner
    Author:
    Recipe type: Side Dish, Squash
    Ingredients
    • 1 acorn squash (or any kind of winter squash you like), peeled, cored and cut into small cubes (about ½”³ in size) – my acorn squash yielded about 4 cups of cubed squash
    • 4 tablespoons butter
    • ½ teaspoon dried sage
    • salt & pepper
    Instructions
    1. Heat a medium-large-ish skillet over medium heat. Add butter and whisk until butter browns. Here’s what will happen”¦the butter will melt, then it will start to bubble, then it will really start to bubble and foam, then that bubbling and foaming will stop (although there will still be residual bubbles) and THEN the butter will brown. Take it off the heat at this point – you don’t want it to burn. This whole process takes about 5 minutes.
    2. Whisk in the sage, then add the cubed squash to the pan and toss to coat in the butter. Return the pan to the heat, heat the pan back up to medium, then turn the heat down to medium-low, cover the pan and cook until the squash is soft. This will probably take about 5-10 minutes. Once it’s the consistency you want it, take the lid off, sprinkle with salt & pepper to taste, carefully stir and flip the squash to coat, let cook 1-2 more minutes, then transfer to serving dish. Be sure to pour all that yummy browned, seasoned butter over the squash because, darn, that is some good butter.
    3. Probably about 4-6 servings if used as a side dish. Feel free to use more squash, just up the amount of butter and spice accordingly!