1mediumButternut Squashpeeled, seeds removed, cubed, seasoned and roasted until tender
2cFresh Baby Spinach
1cHeavy Cream
1/2cParmesanplus more for serving
1tbspButter
1tbspOlive Oil
Salt & Pepperto taste
Instructions
Preheat oven to 350 degrees.
Peel butternut squash with peeler, slice, remove seeds and cut into 1" cubes. Toss with oil, salt and pepper. Roast for 20-30 minutes or until the squash is fork tender.
Meanwhile, boil the gnocchi. They are done when they float to the top in just a minute or two. Immediately place drained gnocchi into the skillet with butter over high heat. Toss until golden.
Add spinach and cook for 1 minute, until just barely wilted.
Add parmesan and cream. Stir until smooth and cook until thickened. Taste for seasoning, adding additional salt and pepper, to taste.
Garnish with fresh parsley and serve with a sprinkling of parmesan.