- 1 butternut squash weighing about 800g (1lb, 10oz)
- 1tbsp olive oil
- 6 sage leaves
- 1 garlic clove, crushed
- 120g (4oz) shiitake mushroom
- 500g (1lb) gnocchi
- Freshly grated parmesan, to serve
- Heat the oven to 200˚C (gas mark 6). Peel the butternut squash and cut it in half. Scoop out the seeds and fibres. Cut the flesh into 2cm (¾in) chunks.
- Put the squash in a large shallow baking tray. Drizzle over the oil and toss the chunks until coated, then season. Roast in the oven for 30 mins until the butternut squash is soft and browned along the edges.
- Meanwhile, melt a knob of butter in a large pan. Add the sage leaves and cook for a few seconds until they have deepened in colour. Stir in the garlic, then the shiitake mushrooms. Cook, shaking the pan occasionally, until the mushrooms are edged with gold.
- Cook the gnocchi according to the packet instructions and toss with the mushrooms and butternut squash. Serve with Parmesan.
Taken from The Contented Cook by Xanthe Clay (Kyle Books, £19.99)
TO MAKE CRISPY SAGE LEAVES
Scatter these over the dish just before serving. Melt a large dollop of butter in a small pan (it should be a good 1mm deep) and drop in a few whole sage leaves. Cook until their colour turns bright and the edges begin to brown. Fish out the sage and leave to cool on kitchen paper.