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.