Roasted squash and gnocchi toss
At the YMCA of Greater Toronto, we respect and admire the expert advice provided by our partner health charities. That’s why we’re excited to bring you even more great reading material from the team at The Heart and Stroke Foundation of Canada. Try this delicious heart-healthy recipe that is the perfect way to warm up this winter season!
Change up the way you serve up your potatoes and squash by bringing them together in this easy roasted dish.
4-6 servings / 35 min
Prep 15 min / Cook 20 min
3 cups (750 mL) chopped butternut squash
2 large plum tomatoes, chopped
1 pkg (500 g) potato gnocchi
1 onion, sliced
2 tbsp (25 mL) sodium-reduced vegetable broth
1 tbsp (15 mL) extra virgin olive oil
1 large clove garlic, minced
1 tsp (5 mL) each chopped fresh thyme and sage leaves
1/4 tsp (1 mL) hot pepper flakes
1/4 cup (50 mL) fresh grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
In a large bowl, toss together squash, tomatoes, gnocchi and onion.
In a small bowl, stir together broth, oil, garlic, thyme, sage and hot pepper flakes. Pour over squash mixture and toss well to coat evenly.
Spread mixture onto parchment paper lined baking sheet in a single layer. Roast in preheated 450 degrees F (232 degrees C) oven for 12 minutes. Using a flat spatula, flip gnocchi mixture over and continue to roast for about 10 minutes or until golden and squash is tender.
Scrape into serving bowl and toss with cheese and parsley to serve.
Tip: The hot pepper flakes add a little zip to this dish. If you are not a fan of heat or spice, simply reduce the hot pepper flakes to a pinch.
Nutritional info per serving (¼ of recipe)
Protein: 11 g
Total fat: 6 g
Saturated fat: 1.5 g
Cholesterol: 6 mg
Carbohydrates: 64 g
Fibre: 4 g
Sugars: 6 g
Added sugars: 0 g
Sodium: 384 mg
Potassium: 994 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.