Gnocchi Stuffed Squash with Spinach Artichoke Cream
This Gnocchi Stuffed Squash features a buttercup squash roasted to velvety perfection and stuffed with gnocchi, spinach, and artichoke hearts coated in a silky goat cheese cream sauce.
Equipment
- 1 Large skillet
- 1 baking sheet
Ingredients
- 1 large buttercup squash
- 3 tbsp olive oil divided
- 1 yellow onion diced
- 227g (8oz) spinach
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ cup white wine
- 2 cups milk I used 2%
- 150g (5oz) goat cheese
- 1 tbsp Dijon mustard heaping
- ½ tsp cayenne pepper
- 300g (10.5 oz) potato gnocchi
- 170ml (6 fl oz) quartered marinated artichoke hearts drained and coarsely chopped
- ¼ cup Vegetarian Parmesan shredded
- ⅓ cup mozzarella shredded
- ¼ cup fresh parsley coarsely chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside. **
- Remove the top of the buttercup squash and scoop out the seeds. Pour half of the olive oil into the squash cavity. Rotate the squash to ensure it's evenly coated in the oil. Pour the excess oil onto the flesh side of the lid and sprinkle both liberally with salt.1 large buttercup squash, 3 tbsp olive oil
- Transfer the squash to the oven and roast for 1 hour and 20 minutes or until the squash is fork-tender.
- When the squash has been in the oven for an hour, make the stuffing. Pour the remaining olive oil into a large skillet and place over medium heat. Once the oil is shimmering, add the onion and a generous pinch of salt. Saute until just translucent. Add the spinach in batches, only adding more to the pan when the previous addition wilts. Once the spinach has wilted transfer it and the onions to a bowl and set them aside.1 yellow onion, 227g (8oz) spinach
- Add the butter to the skillet and melt. Once the butter is foamy, whisk in the flour to make a roux. While whisking constantly, slowly stream in the white wine followed by the milk. Add the goat cheese and stir until it melts. Stir in the Dijon and cayenne. Taste and season with salt accordingly.2 tbsp unsalted butter, 2 tbsp all-purpose flour, ½ cup white wine, 2 cups milk, 150g (5oz) goat cheese, 1 tbsp Dijon mustard, ½ tsp cayenne pepper
- Bring the sauce to a simmer and add the gnocchi, spinach, and artichoke hearts. Simmer for 10 minutes. Take it off of the heat and taste and season accordingly once again.300g (10.5 oz) potato gnocchi, 170ml (6 fl oz) quartered marinated artichoke hearts
- Take the squash out of the oven and fill it with the gnocchi mixture. The squash should overflow slightly. Cover the gnocchi with the parmesan and mozzarella and place it under the broiler. Broil until the cheese is golden and bubbly, about 5 minutes.¼ cup Vegetarian Parmesan, ⅓ cup mozzarella
- Garnish the stuffed squash with fresh parsley and let stand for 10 minutes prior to serving.¼ cup fresh parsley
Notes
** If you want to avoid the hassle of transferring your stuffed squash to a platter for serving. Swap the baking sheet for the bottom of a tagine or a cast-iron skillet. Anything roasting vessel that is presentable will do. Place a trivet on the table and present the squash straight from the oven.