Butternut Squash Gnocchi

Ingredients:

1 small butternut squash

1 bulb of garlic

1 1/2- 2cups flour (this could be a lot more depending on the size of the squash)

2tbsp olive oil with extra for brushing

1/4tsp salt

1/4tsp pepper

Directions:

preheat 375

1. Halve butternut squash and remove seeds. Brush with oil and place face down on a baking try.

2. Remove outer skin of garlic bulb, cut approximately 1/4 inch off of the top. Cover with tinfoil and place on baking try with squash.

3. Place in oven, bake for 45 min. until squash can be pierced with a fork.

5. Seperate flesh of butternut squash from skin and place in a large bowl. Sqeeze garlic out of skin and place in the bowl with squash. Add oil, salt and pepper and mash until smooth. 

6. Add approximately half of the flour, until a dough is formed. On a floured surface roll out the dough adding the remaining flour.

7. Cut dough in to hand sized balls, roll them out into "snake coils"

8. Cut coils into 1/4 inch pieces. Press fork into the surface of each piece like you would a peanut butter cookie.

9. Bring a pot of water to a rolling boil, drop gnocchi in, boil until gnocchi float to the top, boil for an additional minute.

10. Serve and enjoy! (I topped mine with nutritional yeast for a parmesan taste) 

I recently went to the farmers market and picked up a variety of squash, loads. With little to no idea what I am going to do with them. I think I am going to revisit the gnocchi, but today I bring you:

Stuffed Acron Squash

Ingredients:

1 acorn squash halved and seeded (reserve seeds for Toasted Squash Seeds)

1tbsp brown sugar

1/2tsp salt

2tbsp melted Earth Balance/Smart Balance (whey free margarine), divided

2tsp olive oil

1/2 small onion, diced

2 garlic cloves, minced

1/3 cup 5 grain rice (or any wildrice mixture)

1/3 cup walnuts chopped

2tbsp dried cranberries

pepper

1/2tsp thyme

2/3 cup water

Directions:

Preheat oven to 350f

1. Combine brown sugar, half the salt and half the Earth Balance in a small bowl.

2. Place acorn squash halves cut side up on a baking sheet. Brush sugar mixture inside the squash.

3. "Tent" (is that not a fun baking word?) squash with foil and roast for an hour or until fork tender.

4. While roasting, heat olive oil in a medium saucepan and saute onion for 2min. Stir in garlic, walnuts, cranberries, rice, thyme and remaining salt and pepper. Saute one more minute.

5. Add water and simmer. Cover and cook for 20min or until all water is absorbed and rice is tender.

6. When squash is done, remove from oven. Fill halves with rice mixture. Drizzle remaining Earth Balance over rice mixture. Tent with foil again, and return to oven for 5min.

7. Serve and enjoy!

Toasted Squash Seeds

Make these with the reserved seeds, and for efficiency bonus points, bake them while your squash is roasting.

Ingredients:

Reserved seeds rinsed

olive oil

salt/pepper

Directions:

Preheat to 350f

1. Spread seeds on a lightly oiled baking sheet

2. Salt and pepper seeds

3. Bake 20 min. or until toasted look is achieved.

4. Eat!

So there you go veggies, some seasonal supper and snacks!

So i have my computer back and a recipe for souvlaki coming up, trouble is I cannot find my cameras USB cable, but as soon as i do it will be up.

Thanks, Anie