- 24 oz. Butternut Squash
- 16 oz. Brussels Sprouts
- 18 oz. Gnocchi
- 2 Tablespoons Lincoln County Reserve 100% Pure Maple Syrup
- 1/4 oz. Sage
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and ½ TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.
- Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.
- Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.
- While gnocchi cooks, add 2 TBSP butter and ½ TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.
- Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.