Ingredients
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1 lb butternut squash, peeled deseeded and cut into 1/2 inch chunks (1 small or 1/2 average sized squash will yield this amount)
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2 tablespoons oil, from the jar or 2 tablespoons plain olive oil
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1 (500 g) package of fresh gnocchi
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100 g feta cheese, crumbled
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2 tablespoons parmesan cheese, shavings
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seasoning (suggestions given in the instructions) or herbs, of your choice (suggestions given in the instructions)
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3 tablespoons sun-dried tomatoes (from a jar of semi-dried tomatoes in olive oil)
Instructions
- Preheat your oven to 425 degrees F, 220 degrees C, gas mark 7.
- Toss the squash and oil together in large ovenproof dish, add your seasoning and herbs (a good grind of black pepper works well with 1 tablespoon of chopped fresh sage or 1 teaspoon of fresh rosemary - I don't think this needs salt so I suggest you go easy if you're adding salt too) and mix well.
- Place the dish on a high shelf in the oven and roast for about 20 minutes until the squash is tender and beginning to brown at the edges: then preheat your grill to high.
- Cook the gnocchi according to the pack instructions (the gnocchi will only take a few minutes to prepare so do this towards the end of the roasting time); drain gnocchi and add to the squash.
- Mix the semi-dried tomatoes with the squash, scatter the feta cheese evenly over the dish then do the same with the parmesan shavings.
- Place under the grill and cook until the cheeses melts and begins to bubble: serve immediately.