Roasted Butternut Squash Gnocchi with Brown Butter Sauce

• 1/2 whole Butternut Squash
• 1- 1/2 cup Flour (approximate)
• 2 Tablespoons Olive Oil
• 18 teaspoons Nutmeg
• 18 teaspoons Cinnamon
• 18 teaspoons Salt
• 18 teaspoons Pepper
• 1/4 cups Butter
• 1/4 cups Parmesan Cheese

1. Preheat oven to 400 F.
2. Chop butternut squash into bite-sized pieces.
3. Toss with olive oil, salt, pepper, cinnamon and nutmeg.
4. Roast at 400 degrees for 30 minutes.
5. Once roasted squash has cooled, mash with a fork or puree in a food processor.
6. You want about 1 cup of squash.
7. Begin gradually adding flour and mix with your hands to create a dough.
8. If it is too sticky, add more flour.
9. Do not add too much at one time.
10. Bring water to a boil in a large pot.
11. Roll dough into thin strips and cut inch-long pieces from the strip.
12. Place in boiling water and let cook for 3 to 4 minutes, or just until gnocchi floats.
13. Drain pasta.
14. Heat a small saucepan on medium heat.
15. Add butter and continue to stir and swirl so butter does not burn.
16. Watch closely.
17. Cook for about 3 minutes, or until butter is lightly browned and bubbly.
18. Pour brown butter over gnocchi and sprinkle with Parmesan cheese.

butternut squash, flour, olive oil, nutmeg, cinnamon, salt, pepper, butter, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/roasted-butternut-squash-gnocchi-with-brown-butter-sauce/ (may not work)