Indulge in the creamy textures and comforting flavours of this Double Squash Gnocchi Traybake! Complete with roasted squash, buttery vegan gnocchi, and a luscious squash & coconut sauce, topped with crispy sage leaves, walnuts and a delicious pesto drizzle, this seasonal combination of aromas is guaranteed to leave you craving for more!
Step 1: Preheat the oven to 200°C (180°C fan). Place half of the butternut squash, all cubed, and the roughly chopped red onion into an oven dish, drizzle with olive oil and season with salt and pepper. Cut off 1 cm from the top of a garlic bulb, drizzle with oil and tightly wrap it in aluminium foil. Place it into the oven dish and roast everything in the oven for 20-25 minutes or until the squash is tender.
Step 2: In a blender, combine the roasted squash, onion & squeezed roasted garlic with vegetable stock and coconut milk. Blend until smooth.
Step 3: In a baking tray, combine the uncooked gnocchi, leftover squash cubes and butter beans, then pour the blender mix over the tray.
Step 4: Place the crescent squash slices on top, drizzle with a little olive oil and sprinkle with walnuts and vegan cheese shreds.
Step 5: Roast in the middle of the oven for 35-40 minutes or until the squash is golden brown.
Step 6: In the meantime, add the sage leaves to hot oil over medium heat so they become crispy – be gently & don’t burn them!
Step 7: Remove the pumpkin bake from the oven and sprinkle the crispy sage leaves over the top.
Step 8: Mix pesto and lemon juice and drizzle the herby mix over the top of the pumpkin bake, then you’re ready to serve!
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