*Originally posted April 7, 2013
This recipe is based off of one I found on Epicurious.com, but I changed it to make it a little easier, and despite the use of a brown butter sauce, it has less butter than the original. I baked the squash in the oven along side the potatoes I baked for the gnocchi.
- One 2 1/2- to 3-pound butternut squash (one with a long neck), diced in a bite size pieces
- 12 ounces shiitake mushrooms
- Canola oil
- 1 1/2 teaspoons kosher salt
- 1 tablespoon unsalted butter
- 3 tablespoons minced shallots
- 1 tablespoon minced thyme
- 3/4 teaspoon freshly ground black pepper
- Extra virgin olive oil
- 4 tablespoons (2 ounces) unsalted butter
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced chives
- 1 tablespoon chopped Italian parsley
- 1/2 stick of butter
- 1/2 of a lemon
- sage leaves, chopped (about 8)
- Gluten Free Gnocchi
- Parmesan Cheese, for serving
Oil a baking sheet and bake squash in oven at 400 for 25-30 minutes (keep an eye on them as my oven tends to undercook).
Meanwhile, trim away the tough stems of mushrooms and cut the caps into 1/4-inch-thick slices.
Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Prepare brown butter sauce while mushrooms cook, as written below. Add squash and gnocchi and lightly sauté.
Prepare brown butter sauce:
Melt butter in a saute pan and continue cooking until golden brown color (“noisette”) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drizzle over gnocchi mixture after plating.