Gooey, hearty, and decadent, this Butternut Squash Bacon Baked Gnocchi skillet is impressively simple and undoubtedly delicious dish.
Hi, friends. I hope this week has been treating you well. Besides, it’s almost the weekend, so please take it easy (And make this Butternut Squash Bacon Baked Gnocchi for you Saturday night). Please excuse me as I am going to keep my thoughts simple and short today.
You might now my great news. Thank you for your congratulations on my relocation. You have asked me quite a few questions that I would need a long post to answer them. Surprisingly, the most common kind of your questions and remarks fell under the category “Animal issues”.
I think I should get this covered as you sounded concerned.
I have not met any coyotes yet!
Indeed, having visited Halifax a few times before, I noticed there weren’t many animals here. Now, having been in Halifax for 1,5 weeks, this looks like the obvious fact.
There are just a few examples:
I have not seen any squirrels which are ubiquitous in North America in the streets. I had seen a decent number of ground squirrels when I visited the city on the previous occasions, but they inhabited in the parks and forested areas. However, I haven’t encountered any of them in the city.
Butternut Squash Bacon Baked Gnocchi
As per Andrey, he has not seen any skunks since 2016. I confirm this fact; however, having a night walk once, we found some evidence…mmmm…in the air of their existence. Anyway, they look like very shy skunks.
As per Andrey, he has seen raccoons a couple of times. This is good as I like raccoons.
I have not personally spotted, but I know finding a little snake in the parks and even streets can be very possible. This is not good as I am not a huge fan of snakes.
And the most important thing is that I have not found any signs in the parks alerting about coyotes. So there’s little possibility that I won’t meet any of them in the city. Isn’t it sad? :)
Don’t be sad, though. There’s no reason to be sad when you have this Butternut Squash Bacon Baked Gnocchi skillet. It’s packed with flavors and hearty ingredients such as butternut quash pure, onions, bacon, cheddar, mozzarella, pine nuts, and sage. I know sharing such a decadent dish in January might not be the right thing, but I made it a long time ago (before the Christmas season), so I am not guilty.
- 600-700 gr. gnocchi
- 2-2,5 cups butternut squash pure*
- 1/2 cream cheese
- 1 cup grated smoked cheddar
- 1/2 cup grated hard/pizza mozzarella
- 4-5 bacon strips, cut in small pieces
- 1 medium red onion, chopped (1 cup chopped)
- 2-3 garlic cloves, minced
- handful of fresh sage + more to garnish
- 1/2 tsp. smoked paprika
- pepper and salt to taste
- 1/4 cup pine nuts
- Preheat oven to about 180-185 degrees C.
- Place the gnocchi in a bowl and add in the boiling water to fully cover them. Leave for 2-3 minutes then drain.
- Place the bacon into a pan and cook 3 minutes over medium heat until fragrant.
- Add in the onions and garlic and cook about 5 minutes until fragrant and soft.
- Stir in the sage, smoked paprika, and spices. Cook few minutes more and off heat.
- Combine the drained gnocchi, butternut squash pure, all cream cheese, 2/3 of smoked cheddar, and 1/4 of mozzarella Try and season more if needed.
- Transfer the mixture into a baking dish or skillet and sprinkle with the remaining cheddar and mozzarella and pine nuts.
- Bake for about 10-12 minutes or until the cheese has melted and golden. Place under grill if desired a crust.
- Remove from the oven.
*To make butternut squash pure, preheat oven to about 180 degrees C. Cut the squash in half. Place the squash, cut side down, on a baking sheet. Bake for about 1 - 1,5 hours depending on its size until tender and easily pierced with a fork. Remove the seeds and other insides and then scoop out the butternut squash. Season to taste and pulse in the kitchen processor. Keep leftovers refrigerated in a container for a few days.