GNOCCHI WITH BUTTERNUT SQUASH

POTATO GNOCCHI WITH ROASTED BUTTERNUT SQUASH AND SAUTEED CHICKEN IN A BROWN BUTTER AND SAGE SAUCE

SIMPLE COMFORT DISH WITH FEW INGREDIENTS THAT CAN BE PREPARED WITHIN AN HOUR (NOTE MOST OF THE TIME IS SPENT ROASTING THE BUTTERNUT SQUASH, ALLOWING YOU TO DO OTHER THINGS)

INGREDIENTS

2 chicken breasts

1 medium sized butternut squash-approximately 3 lbs

1 package potato gnocchi

1 stick of unsalted butter

6-8 fresh sage leaves, chopped

4 cloves of garlic, minced

cinnamon, salt, pepper, pat of butter, evoo

 

SAGE: a  member of the mint family, contains a variety of antioxidants — in the form of volatile oils, flavonoids and phenolic acids

 

STEP-BY-STEP

Squash: Keeping skin intact, cut butternut squash length wise; season flesh with cinnamon, salt and rub some soft butter on; place cut side down in baking dish or roasting pan with a small amount of water; roast in 375 degree oven for 45 min; remove and let cool, peel skin off and cube squash.

Chicken: While squash is roasting: season chicken simply with olive oil, salt and pepper and sear, saute, grill or broil chicken until cooked through, cube and set aside.

Gnocchi: Cook potato gnocchi until done, drizzle a bit of evoo so it does not stick, set aside.

Brown butter sauce: In a medium sauce pan melt butter down on low heat, add garlic and cook until garlic is soft and the butter begins to darken (or brown) *be careful that the heat is not too high or you will have a burned butter sauce*.  You will want to continuously stir the butter and garlic around-you will notice it begins to froth (this is good).  After the butter has turned into a nice golden brown, add chopped sage leaves and cook for 1-2 minutes until fragrant-the sauce will continue to froth.

In a large bowl toss chicken, butternut squash and gnocchi; pour sauce over, coating all and ENJOY!