Eating acorn squash gnocchi with brown butter and crispy garlic will warm your heart and bring the autumn season straight into your kitchen.
When you have a little time to spare for a labor of love, I highly recommend making your own acorn squash gnocchi. I traditionally make it with butternut squash – I first learned of its glory from my dear friend, Katie. It changed my life, partly because it was my first experience with brown butter – that nutty, salty goodness! Fried sage is also a wonderful addition. Last year, I made it at Thanksgiving so that everyone could have some (My family is ever-growing!). It was quite the ordeal, but I was happy to have lots of helping hands.
Justin and I also make these frozen pastas on easy nights in, and just brown up some butter and sage to go on top to get the same feeling, without all the work. But my sage plant died because it was too hot this summer (RIP), and recently I thought about pressing some garlic cloves straight into the browning butter. The result? Crispy, flash fried garlic! It was more amazing than I could have ever planned for. So, this is the rendition we are bringing you today. Pressed garlic goes straight into the pan with the brown butter and the pan contents will get foamy as it fries.
My mom and brothers came into town for the weekend for the Tulsa Run, and it was great to have them here! My acorn squash was looking a little lonely on the counter, and I knew we had everything I’d need for this dinner! Even though it takes a little time to make the pasta itself, I saved some time by using a mixer for the dough, and it also only has 4 ingredients! It filled us all up (all 5 of us) and that’s saying a lot for my bros who are currently growing like weeds (teenage boy problems).
Homegrown Spotlight: I finally used the last of our garlic this year! I plan on hopping to the next farmers market to pick up some more to plant later this month (if it ever gets cold again).
Have you made your own pasta at home? Tell me about it! If you’ve ever made it, that knowledge will help you know what texture you’re looking for with the dough and when to stop adding the flour. While you’re at it, here’s the recipe for a fresh pasta that you can cook right away or store for later!
4-Ingredient Acorn Squash Gnocchi
- 1 3/4 C. mashed acorn squash about 1 acorn squash
- 3 C. flour
- 5 T. butter
- 3-4 cloves of garlic
- salt to taste
Cut acorn squash and remove seeds.
Roast acorn squash halves in a 400 degree oven for 35-45 minutes. Let cool, scoop out flesh and mash in mixing bowl.
Gradually incorporate flour into squash in 1/4 or 1/2 C. increments, until a non-sticky dough forms.
Separate dough into sections, and roll each section into a snake that is about 3/4 in. wide.
Cut dough into small rectangles and stamp with a fork. Dust with flour to prevent sticking.
Bring a pot of water to a boil, and boil small batches of pasta until they float to the top of the water (about 3 minutes).
In a small skillet, melt butter on medium heat. When it begins to brown (leaves browns specks in the pan), press the garlic in a garlic press and drop straight into the butter. Swirl the pan around and the butter will get foamy. Once butter has browned to your preference, remove from heat.
Combine cooked gnocchi with the butter and garlic sauce. Season with salt to taste and serve immediately.