Tweaked Gnocchi With Butternut Squash

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 lb butternut squash, cut into bite-sized chunks (about 1/2 inch cubes. be sure to peel and remove seeds and pulp before chopping.)
• 1 lb gnocchi
• 4 ounces fat free feta cheese, crumbled
• 1/4 cup sun-dried tomato (i use the dried kind, not stored in oil)
• 1 cup baby portabella mushrooms, sliced
• 1 teaspoon ground pepper (to taste)
• 1 teaspoon rosemary
• 1/2 teaspoon sage
• parmesan cheese
• cooking spray (or olive oil mister)

Recipe

• 1 preheat oven to 425 degrees.
• 2 place cubed squash in a glass baking dish.
• 3 spray with an olive oil mister or cooking spray and toss to coat.
• 4 stir in pepper, rosemary and sage.
• 5 put dish in oven and cook about 30 minutes, until squash is tender.
• 6 towards the end of the cook time for the squash, saute the mushrooms in a bit of cooking spray or mist with olive oil.
• 7 prepare gnocchi according to package directions, and drain.
• 8 remove squash from oven and stir in mushrooms, gnocchi and feta cheese. sprinkle with parmesan cheese.
• 9 place dish back in over for about 10 minutes until cheese starts to melt slightly.
• 10 remove, stir, serve, enjoy!