What’s better than regular potato gnocchi? Warm, homemade acorn squash gnocchi!
These little pasta dumplings take everything you love about traditional gnocchi and add a fall twist with sweet acorn squash. They’re perfect for cozy dinner nights or when you want to impress friends without spending hours in the kitchen. Trust me – once you try these, regular gnocchi might not cut it anymore.
Ingredient Substitutions
Acorn squash can be replaced with butternut squash or pumpkin, offering similar textures and flavors while maintaining the dish’s nutritional profile. Adjust cooking times slightly, as different squash varieties may cook faster or slower. White beans can be substituted with chickpeas or cannellini beans, providing comparable protein content and a creamy texture when blended. These alternatives work well in gnocchi recipes and are widely available. Full-fat coconut milk can be swapped with cashew cream or unsweetened almond milk for those avoiding coconut. Cashew cream offers a rich, creamy consistency, while almond milk provides a lighter option. When using almond milk, reduce the quantity slightly to maintain the proper texture. These substitutions cater to various dietary preferences while preserving the gnocchi’s overall flavor and consistency.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 15-20 g
- Fat: 25-30 g
- Carbohydrates: 60-70 g
Ingredients
For the gnocchi base:
- 1 acorn squash (halved and seeded)
- 2 tbsp nutritional yeast (adds a cheesy flavor without dairy)
- 1 sprig fresh rosemary
- 1 can white beans (drained and thoroughly dried)
- 4 garlic cloves
- 1 sprig fresh thyme
- 1/2 cup full-fat coconut milk (gives better texture and moisture)
- 1/2 tsp paprika
For seasoning and finishing:
- juice from 1/2 lemon (about 1 tbsp)
- 1/2 cup pasta water (reserved from cooking gnocchi)
- salt to taste
- pepper to taste
Step 1: Prepare and Roast Ingredients
Preheat your oven to 425°F (220°C).
Lightly coat the acorn squash in oil, salt, and pepper.
Place the squash face down on a sheet pan lined with parchment paper.
Add the white beans to the parchment paper, coating them with salt and pepper as well.
Lastly, add the garlic to the sheet pan.
Roast the squash and beans for 30-35 minutes until browned, and roast the garlic until it turns brown, which will take about 30 minutes.
Step 2: Blend the Squash and Garlic
Once roasted, set aside the white beans.
Carefully remove the flesh of the squash from the skin and place it into a blender.
Add the roasted garlic and any other sauce ingredients you plan to use, except for the white beans.
Blend everything until smooth and creamy.
Step 3: Combine with Pasta and Beans
Mix together cooked pasta, your freshly blended squash sauce, and the crispy white beans to create a delicious and hearty dish.
Stir everything thoroughly to ensure all elements are well combined.
Enjoy your meal by digging in while it’s warm!
