Toasty Gnocchi, Butternut Squash, and Sage Skillet with Walnuts

My kids go crazy for this 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 Gruyère, I’ve found that grated Parmesan makes a great substitute.

Cooking Time20 Min Portions4 Servings

Gruyere cheese is nutty and perfectly complements the flavor of the toasty-browned Country Crock.

INGREDIENTS

½ cup Country Crock Original, divided
1 (10 ounce) bag frozen cubed butternut squash, or
3 cups fresh butternut squash cubes
1.1 pound 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
⅓ cup walnut pieces, toasted if desired

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.