Butternut Squash is Here

Butternut squash, the first of the ‘winter squash’, with it’s hard peel, is here. Although it is still very warm in the San Joaquin Valley, these yummy cool weather squash are ready to turn into soup, braise in fresh apple cider, stuff into fresh ravioli and make into traditional hand made gnocchi. I decide to try my hand at gnocchi and it was surprisingly is easy. You can do it alone but it was more fun in the classroom with several people to do the hand rolling. Do not be tempted to add more flour. Unlike other handmade pasta, this dough is wetter and softer. When they are all rolled, shaped and spread out on a floured pan, bring a BIG pot of water to boil. Cook them in two batches if your pot isn’t large enough to hold 3 times more water than gnocchi. Cooking is quick, so don’t start until the rest of the meal is ready. The ’sauce’ is fresh and traditional with the use of fresh minced sage.

Butternut Squash Gnocchi
From Sunset Magazine

Ingredients
Serves 8
1 butternut squash (about 2 lbs each
1/2 tsp. salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
3 to 3 1/2 cups flour, plus more for shaping
3 tablespoons butter, melted
1 tablespoon finely chopped fresh sage
1 Tbsp lemon zest
1/2 cup freshly shredded Parmesan cheese (or other hard cheese, such as Asaigo or pecorino), plus more at the table
Freshly ground black pepper
Preparation
1. With a ice pick or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel) and mash until smooth.
2. In a large bowl, thoroughly combine 2 cups mashed squash (save any extra for another use), 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
3. Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Press with the backside of a table fork. Put pieces on a floured baking sheet lined with parchment paper, and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl.
6. Gently toss with butter, fresh sage, lemon zest and cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.