When I received a Kabocha squash from my organic produce delivery last week, I was excited to make a recipe with it! Since I love squash – especially butternut squash! I found an interesting way to use up this squash over at Jen’s Tiny Urban Kitchen site and I immediately got to work on this dish!
Kabocha Squash Gnocchi
Adapted from Tiny Urban Kitchen
1 kabocha squash
1 Tablespoon olive oil
salt and pepper, to taste
2 eggs
Salt
2 cup all-purpose flour
1 Tablespoon butter
Directions:
1. Preheat oven to 350°. Cut squash in half, slather the flesh with olive oil, and place the halves (facedown) in a baking pan.
2. Bake until soft, about 1 hour.
3. Remove from oven and, when cool enough to handle, scoop out the flesh.
4. Transfer to a large bowl, add eggs, and mash together with a potato masher. Season to taste with salt, then work in flour to form a thick, soft dough.
5. Take about a teaspoon portion of dough and make a loose ball and then smash down a little. Add extra flour if necessary.
6. At this point, you can freeze or refrigerate the gnocchi for future use or pan fry it.
7. To pan fry, heat up a small amount of butter in a skillet over medium to medium-high heat. Pan fry the gnocchi on one side for a few minutes until the edges are brown. Flip over, and fry on the other side until browned.
8. Top with Bolognese sauce (recipe below)! Or you can simply top with some olive oil and thyme. Yum! Serves 4.
Bolognese Sauce
Adapted from Ina Garten
1 lb lean ground sirloin
4 cloves minced garlic
1 onion, diced
1/2 Tablespoon dried oregano
1/4 tsp crushed red pepper flakes
2 Tablespoons tomato paste
1 1/4 cups dry red wine, divided
1 (15 ounce) can crushed tomatoes
kosher salt and ground black pepper, to taste
1/4 tsp ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese
Directions:
1. Add the sirloin to a large skillet over medium-high heat. Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink. Drain grease, if any.
2. Stir in the garlic, onion, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.
3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes and salt and pepper to taste, stirring until combined. Bring to a boil, lower heat, and simmer 10-15 minutes.
4. Add the nutmeg, basil, and remaining 1/4 cup wine. Simmer for 8 to 10 minutes, stirring occasionally until thickened. Serve with Parmesan cheese and toss well. Serves 4.
Nutrition Notes: Kabocha squash is a Japanese winter squash. This squash is loaded with beta carotene, iron, potassium and vitamin C!
Taste Test: This was such a delicious alternative to pasta — but much more work! Definitely a weekend meal. It is sweeter than butternut squash and it has a beautiful orange color that the pictures here don’t do justice.
Enjoy!!
Go me!
