Categories: Meals
Ingredients
- 1 butternut squash
- 2 tbsp. olive oil
- 6 links fresh Italian sausage, casings removed
- 4 tbsp. butter
- 16 large fresh sage leaves
- 4 garlic cloves, crushed
- Salt and pepper
- 1/4 tsp freshly grated nutmeg
- 1 cup white wine
- 1 1/2-2 cups chicken stock
- 1 1/2 lbs. fresh gnocchi
- Grated Parmesan, for serving
Directions
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Preheat oven to 475.
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Bring a large pot of water to a boil for the gnocchi.
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Preheat a large cast-iron skillet over medium-high.
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Cut the neck off the squash; peel and cut into 1 to 1 1/2-inch cubes.
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Add the olive oil to the skillet, two turns of the pan; add the sausage. Cook, stirring occasionally and breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel. Add the garlic to the skillet; stir until fragrant, 1-2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add stock and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12-15 minutes.
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Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.