Unaccustomed to applying creative energy to this particular ingredient, I had some difficulty devising a unique dish in which to utilize the squash. However, the Pan-Fried Spiced Gnocchi I did end up making were easy to assemble as well as eat. In a not-so-novel maneuver, I basically put a slight twist on the traditional potato and flour dough, using winter squash puree and whole wheat flour. Cayenne and nutmeg are warm foils for the squash's natural sweetness. Browned to a golden-crisp in a wee bit of oil, doused in store-bought, wild mushroom gravy I happened to have on hand, and sprinkled with fresh thyme, the gnocchi were all at once crisp, chewy, sweet, savory, spicy, and oh so scrumptious.
What's your favorite way to cook winter squash?