Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.
1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Salt and pepper
Parmesan cheese, grated
Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.
Cook gnocchi according to package.
In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.
Serve with a little Parmesan cheese on top.