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recipe image Toasty Gnocchi, Butternut Squash, and Sage Skillet with Walnuts

Toasty Gnocchi, Butternut Squash, and Sage Skillet with Walnuts

Toasty Gnocchi, Butternut Squash, and Sage Skillet with Walnuts

Tia Mowry’s kids go crazy for her butternut squash cooked in a toasty, creamy sauce and served on top of gnocchi. Nutmeg and sage amp up the cozy, comfort-food vibe. If you don’t have Gruyére, I’ve found that grated Parmesan makes a great substitute.

Tia Mowry’s kids go crazy for her butternut squash cooked in a toasty, creamy sauce and served on top of gnocchi. Nutmeg and sage amp up the cozy, comfort-food vibe. If you don’t have Gruyére, I’ve found that grated Parmesan makes a great substitute.

  • Prep time10 min
  • Cooking time10 min
  • Portions 4

Ingredients

  • 1/2 cup Country Crock® Original Spread, divided
  • 1 (10-ounce) bag frozen cubed butternut squash, or 3 cups fresh butternut squash cubes
  • 1.1 pound package package refrigerated or shelf-stable potato gnocchi
  • 2 tablespoons chopped fresh sage
  • 1/8 teaspoon grated nutmeg
  • black pepper
  • 1/3 cup grated Gruyère cheese, plus more for serving
  • 1/3 cup walnut pieces, toasted if desired

      Instructions

      1. In a large nonstick skillet over high heat, melt 2 tablespoons of the Country Crock. Add the frozen butternut squash and cook for 6 minutes, stirring once or twice, to cook the squash through and brown it. (It’s okay if the squash mostly falls apart.) Add 2 more tablespoons of Country Crock, then the gnocchi; use a spatula to separate any gnocchi that are stuck to each other. Brown the gnocchi, stirring occasionally, for about 3 minutes.
      2. Add the sage and nutmeg and cook, stirring, until fragrant, 1 minute. Stir in the remaining ¼ cup Country Crock. Season generously with black pepper. Stir in the cheese and walnuts. Serve with more cheese on the side, if desired.
      Tia’s Tip: Gruyére cheese is nutty and perfectly complements the flavor of the toasty-browned Country Crock.