Roasted Double Squash Gnocchi Bake

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!

1h 35m mins

6-8 people

SHARE THIS RECIPE

INGREDIENTS

1 large butternut squash, peeled, deseeded, 3/4 cut into cubes + 1/4 cut into crescent slices

1 large red onion, roughly chopped

1-2 tbsp olive oil Mr

1 bulb garlic

500ml vegetable stock

240ml full-fat coconut milk

350g Mr Organic Gnocchi

1 tin Mr Organic Butter Beans, drained and rinsed (400g)

2 tbsp chopped walnuts

60g vegan cheese, freshly shredded

2 tbsp fresh sage leaves

2 tbsp Mr Organic Basil Pesto

1 tbsp Mr Organic Lemon Juice

salt and pepper, to taste

METHOD

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.
2. In a blender, combine the roasted squash, onion & squeezed roasted garlic with vegetable stock and coconut milk. Blend until smooth.
3. In a baking tray, combine the uncooked gnocchi, leftover squash cubes and butter beans, then pour the blender mix over the tray.
4. Place the crescent squash slices on top, drizzle with a little olive oil and sprinkle with walnuts and vegan cheese shreds.
5. Roast in the middle of the oven for 35-40 minutes or until the squash is golden brown.
6. In the meantime, add the sage leaves to hot oil over medium heat so they become crispy – be gently & don’t burn them!
7. Remove the pumpkin bake from the oven and sprinkle the crispy sage leaves over the top.
8. Mix pesto and lemon juice and drizzle the herby mix over the top of the pumpkin bake, then you’re ready to serve!