Squash is a delicious and nutritious way to feed your family , and is gentle on the budget, especially if you grow your own. I came up with this sauce to utilize some freshly steamed squash I had on hand. I created a coarse and creamy sauce to compliment some potato gnocchi I purchased . The Brie lends a subtle yet amazingly creamy texture to the squash, which I blended, seeds and all , including all the nutrients and fiber, with my immersion blender. I used turmeric, which is a wonderful antioxidant and popular spice in Indian cooking for brightness and to add to the whole yellow squash effect. Parmesan cheese, milk and butter help round the sauce out and pairs well with pan seared chicken or pork!
Recipe:
1 500 gram pkg. potato gnocchi
2 c. sliced, steamed yellow squash
2 tbsp. butter
1 tbsp. AP flour
1 c. 2 % milk
2 oz. Brie
1/4 c. Parmesan cheese
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
1/4 tsp. turmeric
SPST
olive oil for drizzling
Prepare gnocchi according to package instruction, in salted water and drained.
Meanwhile, melt butter over medium high heat and add flour.
Cook flour for about one minute, then add squash puree, and milk.
Reduce heat to medium and cook until thickened, stirring often, about 5 minutes.
Once thickened, add Parmesan, garlic, onion powder, turmeric and SPST.
Drizzle in a little olive oil and toss with the hot gnocchi.
Garnish with olive oil and fresh parsley if desired.
Makes about 5 servings.
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