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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From a Calorie Count member /acorn-squash-recipe-ideas-please-ft184012 Ingredients:
2 1/5 lb butternut squash, halved, skin and seeds removed |
1 1/2 cups (375 ml) whole wheat flour |
1 egg |
3 tbsp (45 ml) parmesan |
1/4 tsp (1 ml) nutmeg |
Directions:
1. Heat oven to 400F (200C). Cut the squash into thin slices, place in a baking pan, cover with foil and bake for 1 hour. Transfer to a blender and blend well.
2. Place in a strainer lined with a cloth and refrigerate for 24 hours.
3. The next day, place 1 lb (450 g) squash in a bowl and add all the other ingredients.
4. Mix together to form a dough. If too sticky, add more flour.
5. Divide the dough into several pieces and roll out each piece to make a rope about 1 inch in diameter.
6. Cut each rope into 1-inch-long pieces. Place the gnocchi on a cookie sheet and freeze for later use or cook immediately.
7. To cook, add to a pot of boiling salted water. They are ready when they rise to the top.
8. Toss with a bit of EVOO or clarified butter and sprinkle with chives and Parmesan shavings.
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