Pan-Fried Gnocchi served with Roasted Butternut sauce and Brown butter Sage
Roasted Butternut Sauce
1 medium-sized butternut, cut into quarters lengthways, seeds removed
oil, for drizzling
a pinch of ground nutmeg
1 cup yoghurt
2 cups vegetable stock
Preheat oven to 180C.
Place the squash in a roasting tin, cut-sides up.
Drizzle over the oil.
Season, to taste, with salt and freshly ground black pepper.
Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown.
Transfer the squash into a saucepan.
Using a staff blender, puree the squash until smooth. Add stock and yoghurt and blend until the sauce reaches your desired consistency. You may need a little more or a little less liquid depending on the size of your squash.