with Butternut Squash and Sage

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 500

Ingredients:

 

• Butternut Squash- 24 oz
• Maple Sugar- 2 tbsp
• Brussel Sprouts- 16 oz
• Sage- 1/4 oz
• Gnocchi- 18 oz
• Olive Oil- 2 tbsp
• Butter- 4 tbsp
• Salt & Pepper

 

 

1  Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and ½ TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.

 

2 Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.

 

3 Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.

 

4 Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.

 

5  While gnocchi cooks, add 2 TBSP butter and ½ TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.

 

6  Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.