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Butternut Squash with a Brown Butter Sage Sauce


  • 1 lb butternut squash cubed or whole
  • olive oil
  • salt and pepper
  • 1 cup whole milk ricotta cheese
  • 3/4 cup finely grated parmesan cheese
  • 2 large eggs
  • 1 tsp salt
  • 2 1/4 cups flour


  • 1/2 cup butter
  • 4-6 leaves sage chopped


  1. Preheat oven to 400 degrees

  2. If using a whole squash, cut in half lengthwise and scoop out seeds.

  3. Place squash on a greased baking sheet, brush on olive oil and season with salt and pepper.

  4. Cook until fork tender (approx. 25 minutes for cubes, 1 hr for halves)

  5. Mash and shred squash with a fork. Weigh out 250 grams and place in a large mixing bowl.

  6. Add remaining ingredients and mix well to form a sticky dough.

  7. Turn dough out onto a heavily floured surface. Divide dough into four equal sections.

  8. Take one dough section and form a ball. Coat ball with a light layer of flour.

  9. Roll ball into a 1 inch rope. Slice into 1/4 inch rounds.

  10. Using a floured fork, press the tines into one side of each gnocchi to form grooves.

  11. Repeat with the remaining 3 sections.

  12. Bring a large pot of salted water to a boil. Cook gnocchi in two batches. They will float to the surface when done.

  13. Remove gnocchi with a slotted spoon and place in a colander to completely drain.


  1. In a large skillet, melt the butter and cook until it turns a golden color. 

  2. Add the sage and cook for another 2  minutes.

  3. Add the gnocchi into the skillet. Toss to coat. Cook till hot and serve.