Butternut Squash Gnocchi with Sage Butter Sauce

1. Preheat oven to 425 F.

2. Cut squash in half and scoop out seeds.

3. Roast face down on a parchment paper-lined baking sheet for 45 minutes to 1 hour until soft and almost all water has evaporated.

4. Let cool completely until cool to touch and thick in texture.

5. Mix flour and salt together in a large bowl.

6. Scoop out squash filling and mash very well in a separate bowl or use a potato ricer, then add on top of flour mixture.

7. Knead with hands into a ball without overworking the dough.

8. If dough is too sticky, add a little more flour.

9. Place dough ball on a floured surface, flour hands and top of dough, divide into 8 equal pieces, roll each into a 1/2-inch thick rope, cut into 1-inch pieces, and use a gnocchi board or fork to gently press and form grooves.

10. Bring a large pot of salted water to a rolling boil on high heat and cook gnocchi for 3-6 minutes or until they float to the top, then continue for an additional 30-60 seconds.

Browned butter sage sauce

1. Melt butter in a large skillet over medium heat until bubbly.

2. Add torn sage leaves and red pepper flakes, then cook until golden.

3. Add cooked gnocchi along with salt and pepper, and cook until crispy.

4. If desired, squeeze a little fresh lemon over the top and toss.

5. Serve hot and enjoy.