# What You’ll Need:
→ Roasted Butternut Squash
01 - 1 small butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Gnocchi & Sauce
05 - 18 ounces potato gnocchi (store-bought or homemade)
06 - 6 tablespoons unsalted butter
07 - 20 fresh sage leaves
08 - 2 garlic cloves, minced
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
11 - Salt and pepper, to taste
→ To Finish
12 - Zest of 1 lemon
13 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Toss butternut squash cubes with olive oil, sea salt, and black pepper; spread on a parchment-lined baking sheet. Roast for 20 to 25 minutes, stirring once halfway, until golden and tender.
02 - While squash roasts, bring a large pot of salted water to a rolling boil.
03 - Melt unsalted butter in a large skillet over medium heat. Add sage leaves and cook 2 to 3 minutes until butter foams and turns golden brown and sage becomes crisp. Stir in minced garlic and crushed red pepper flakes; cook 30 seconds. Remove skillet from heat.
04 - Cook gnocchi in boiling water until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly.
05 - Return skillet with brown butter to medium-low heat. Add drained gnocchi and roasted squash; toss gently to coat. Season with salt and pepper to taste.
06 - Stir in Parmesan cheese and lemon zest. Cook for 1 minute until heated through.
07 - Plate immediately, garnishing with additional Parmesan and chopped parsley if desired.
