Serves 4 | Cook 30 mins
1 butternut squash (about 800g)
1 tbsp olive oil
knob of butter
6 sage leaves, shredded
1 clove garlic
120g shiitake mushrooms
500g gnocchi
freshly grated vegetarian Parmesan-style
cheese
sea salt and freshly ground black pepper
Gnocchi, butternut squash, sage and shiitake mushrooms
1. Preheat the oven to 200C/fan 180C/gas 6.
2. Peel the butternut squash using a vegetable peeler and cut it in half. Scoop out the seeds and fi bres. Cut the fl esh into chunks the size of a large postage stamp.
3. Put the chunks in a large, shallow baking tray. Drizzle over the oil and toss the chunks until coated, then season with sea salt and grind over black pepper. Roast the butternut squash in the oven for 30 minutes until soft and browned along the edges.
4. Meanwhile, melt the butter in a large pan. Add the sage and cook for a few seconds until it has deepened in colour. Stir in the garlic, then the shiitake mushrooms. Cook, shaking the pan occasionally, until the
mushrooms are edged with gold.
5. Toss the cooked gnocchi with the mushroom mixture and butternut squash. Serve with the Parmesan-style cheese sprinkled on top.