Finally!

I have been planning to make this meal for about a week, and last night we finally made it! And, it totally exceeded my expectations. Start by putting a butternut squash in the oven to roast. Wait. Then, mix it with gnocchi, spinach, and sage, and top with melty Roquefort cheese. You will be in weeknight-meal bliss.


Roasted Butternut Squash Gnocchi with Spinach and Roquefort

1 medium-sized butternut squash, halved lengthwise
olive oil
4 cups fresh spinach
1 pkg. gnocchi
1 Tbs. fresh sage, chopped
2-4 oz. Roquefort, crumbled
salt and pepper, to taste

1. Preheat oven to 400.
2. Place butternut squash halves, flesh-side down, in a baking dish. Roast in oven for approximately 40 minutes, or until completely tender. Allow to cool slightly, then peel off the skin and chop into bite-sized pieces.
3. Prepare gnocchi according to package directions.
4. Heat olive oil in a large skillet over medium heat. Add spinach and allow the leaves to wilt. Then, add the butternut squash, drained gnocchi, and sage; mix together. Plate and then crumble the Roquefort on top. Serve and enjoy!