Gnocchi With Butternut Squash and Sage

• 2 lbs butternut squash, peeled, cut into 1/2-inch pieces
• 2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 onion, chopped
• 1 lb gnocchi, store-bought
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (375 ml) can Carnation Evaporated Milk (regular, 2% or fat free)
• 12 cup blue cheese, crumbled or 12 cup parmesan cheese, grated
• 2 tablespoons fresh sage, chopped
• 12 teaspoon salt
• 12 cup walnuts, toasted, chopped (optional)

1. Preheat oven to 400F Line a baking sheet with parchment paper.
2. Toss butternut squash with oil, salt and pepper.
3. Spread out on a prepared baking sheet in single layer.
4. Bake in preheated oven for 20 minutes; after the 20 minutes, add the chopped onion to the baking sheet.
5. Continue baking for an additional 25 minutes.
6. Remove from oven.
7. Meanwhile prepare gnocchi according to package directions.
8. SAUCE: Melt butter in a large deep skillet over medium heat.
9. Add flour and cook stirring often for 2 minutes.
10. Add evaporated milk and bring to a boil.
11. Cool until mixture is thickened, about 2-3 minutes.
12. Add cheese and sage and gnocchi.
13. Cook, stirring constantly, until cheese is melted.
14. Ganish with chopped walnuts, if desired.
15. TIPS: Replace gnocchi with tortellini or any of your favorite pastas.
16. Use your favorite cheese, if using mozzarella or cheddar, grate before adding to mixture.

butternut squash, canola oil, salt, pepper, onion, butter, flour, carnation, blue cheese, fresh sage, salt, walnuts

Taken from www.food.com/recipe/gnocchi-with-butternut-squash-and-sage-404021 (may not work)