Gnocchi in Creamy Butternut Sauce

It’s fall squash time! This recipe uses butternut squash and its puree makes a delicious puree addition to pasta sauce. After some research, I do firmly believe you need to blend this, as the fibers just won’t fully break down otherwise. I think you could use canned pumpkin in a pinch, but roasting squash halves is very hands off. The other half of the butternut squash could be baked, and then used 1:1 for a quick pumpkin bread.

If my kids were a bit more willing to try new things, I would have incorporated some baby spinach, but it would have been an even more tangled bowl of bits to look at :)