Toasty Gnocchi, Butternut Squash, and Sage Skillet with Walnuts

Tia Mowry’s kids go crazy for her butternut squash cooked in a toasty, creamy sauce and served on top of gnocchi. Nutmeg and sage amp up the cozy, comfort-food vibe. If you don’t have Gruyére, I’ve found that grated Parmesan makes a great substitute.

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Prep time10 min
Cooking time10 min
PortionsPortions 4

Ingredients

1/2 cup Country Crock® Original Spread, divided
1 (10-ounce) bag frozen cubed butternut squash, or 3 cups fresh butternut squash cubes
1.1 pound package package refrigerated or shelf-stable potato gnocchi
2 tablespoons chopped fresh sage
1/8 teaspoon grated nutmeg
black pepper
1/3 cup grated Gruyère cheese, plus more for serving
1/3 cup walnut pieces, toasted if desired

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

In a large nonstick skillet over high heat, melt 2 tablespoons of the Country Crock. Add the frozen butternut squash and cook for 6 minutes, stirring once or twice, to cook the squash through and brown it. (It’s okay if the squash mostly falls apart.) Add 2 more tablespoons of Country Crock, then the gnocchi; use a spatula to separate any gnocchi that are stuck to each other. Brown the gnocchi, stirring occasionally, for about 3 minutes.
Add the sage and nutmeg and cook, stirring, until fragrant, 1 minute. Stir in the remaining ¼ cup Country Crock. Season generously with black pepper. Stir in the cheese and walnuts. Serve with more cheese on the side, if desired.

Tia’s Tip: Gruyére cheese is nutty and perfectly complements the flavor of the toasty-browned Country Crock.

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