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Article: Butternut Squash Dumplings: A Playful Take on Gnocchi

Lucero Arbequina EVOO is poured over a plate of crispy Butternut Squash Dumplings

Butternut Squash Dumplings: A Playful Take on Gnocchi

Here's a guest post from my husband, Donald!

When I tested this recipe, I was finalizing our Thanksgiving menu and substituted roast chicken for turkey in this round of testing. 
With the oven already in use, I improvised: cubing just enough squash and pan-braising it with a splash of water to steam until tender. After mashing the squash, I cooked it further to remove excess moisture—an essential step for making a dough that holds its shape. This method works perfectly for small portions, but if you love leftovers, roasting a whole butternut squash is a great option. For simplicity, I’ve written the recipe using the classic roasting method, but feel free to adapt it.

Weeknight Chicken dinner shows sliced and sauced chicken breast nestled next to butternut squash dumplings and steamed broccoli
I used our Arbequina EVOO in place of butter for the gravy shown in this photo. Here's a link to that recipe: Rich and Velvety Gravy with Olive Oil Roux.
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