Butternut Squash Gnocchi

Ingredients

For the gnocchi:

• 3lb butternut squash
• 1 Tablespoon extra virgin olive oil
• salt & pepper
• 1/2 teaspoon salt
• 1 egg, whisked
• 2-1/4 cups flour, plus more for rolling

For the Garlic Butter & Sage Sauce (for two, 1-cup servings)

• 2 Tablespoons butter
• 1 garlic clove, minced
• 7-8 leaves fresh sage, chopped
• salt & pepper

Procedures

•  Preheat over to 400 degrees. Pierce squash with a sharp knife a few times and then microwave for 3 minutes, flipping halfway through. Slice off top and bottom of squash and cut in half lengthwise. Remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking street and brush with olive oil and season with salt and pepper. Roast for 50-60 minutes or until somewhat soft.
• When squash is cool enough to handle, peel and place in a food processor. Process until very smooth and place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. If squash is too moist, you will have to add too much flour to make it into a dough. Spread squash puree on a plate then refrigerate until cool, about 20 minutes (doesn't have to be cold - but will be more difficult to roll out.)
• Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together.
• Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)

To cook gnocchi:

• Bring a large pot of water to a boil then salt lightly. Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown.
• Add 1 cup gnocchi at a time and to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to the garlic butter & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and plate.

Source: http://iowagirleats.com/recipes/?recipe_id=6033647

Butternut Squash Soup with Poppy Seeds and Chickpea Curry Cakes with Citrus Mint Vinaigrette

My mom gave me the Skinny Bitch cookbook for Christmas so I decided to choose some recipes for dinner tonight. Butternut squash is one of my favorite soups so I decided to try this variation with agave nectar and some spices. The chickpea cakes looked to good to pass up and were fantastic with the citrus dressing. A great start to a new year of recipes!

The soup:

1 large butternut squash

2 tablespoons olive oil

2 garlic cloves

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons grapeseed oil

1 large yellow onion, chopped

1 quart vegetable stock

1 cup water

1 large red apple, chopped

1 teaspoon ground ginger

1 teaspoon agave nectar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon dried sage

1/4 cup poppy seeds (for garnish)

1. Preheat oven to 375 degrees celsius.

2. Cut the butternut squash in half lengthwise, creating two equal halves. Scoop out seeds and place squash, cut-side up, on the baking sheet. Drizzle each half with 1 tablespoon of the olive oil. Put 1 garlic clove in each cavity and sprinkle with salt and pepper. Bake for 45 minutes, or until squash is tender when pierced with a fork. Put aside the garlic cloves.

3. In a large pot, heat the grapeseed oil on medium heat. Add the onion and stir until softened, about 5 minutes. Add in the butternut

squash, apple, and garlic cloves. Cover and simmer 20 minutes.

4. Remove from heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Puree the soup until

smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and add the ginger, agave nectar, cinnamon, nutmeg, and sage. Season with additional salt and pepper, and garnish with poppy seeds.

The cakes:

15 oz. can chickpeas, drained and rinsed

1/3 cup sliced green onions (white and green parts)

1/3 cup light coconut milk

2 teaspoons cane sugar

2/3 cup breadcrumbs

1 teaspoon curry

powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cumin

2/3 cup brown rice, cooked

1/2 teaspoon salt

1/4 cup grapeseed oil for pan searing

1. In a blender, combine the chickpeas and green onions. Pulse until combined, and transfer to a large mixing bowl. Add the c

oconut milk, sugar, breadcrumbs, curry powder, nutmeg, and cumin. Stir until well combined. Add brown rice and salt. Mold into 10 mini patties.

2. In a large saute pan, heat the oil to medium heat. Add the cak

es to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sea the other side as well. Transfer to a paper-towel-lined plate to drain.

The dressing:

1 lemon, zested and juiced

1 lime, zested and juiced

1 orange, zested and juiced

2 tablespoon agave nectar

1/2 cup fresh mint leaves, loosely packed

1/2 cup cilantro, loosely packed

1/2 cup olive oil

salt to taste

1. Place the juice and zests of the lime, lemon, and orange, the agave nectar, mint leaves, and cilantro in a blender and pulse to combine.

2. With the motor running, add the oil in a slow, steady stream. Continue until the mixture is creamy.

3. Store in the refrigerator in an airtight container.

Recipes from Skinny Bitch: Ultimate Everyday Cookbook