#ZeroWasteWeek Day 4: Find the vegetables you lost and a recipe for Gnocchi with Butternut Squash and Rosemary

Sometimes it’s necessary to do a fridge minesweep. Rogue lone vegetables and packets of perishables hide behind cartons of soy milk, and can be thrown together to make a fairly impressive meal. That’s exactly what I did last night. I found a random butternut squash that neither me nor my flatmate could remember buying. I spied some gnocchi I’d brought back from London. I uh…borrowed a few sprigs of rosemary from my neighbour growing in a pot on the front step, and there’s always garlic in my kitchen.

I made a Meal Plan at the beginning of the week, which has really helped me with organisation. It saves so much time knowing that all the ingredients are there to make a choice of meal, without having to think! I did know that I would probably deviate from the plan at some point because I’m me, and I have never in my life stuck to a plan to the letter. Never ever. That’s when I spotted the butternut squash…

Gnocchi with Roasted Butternut Squash and Rosemary

  • 1 whole butternut squash, peeled and cut into small chunks
  • About 3 sprigs of rosemary
  •  Olive or rapeseed oil
  • Whole head of garlic
  • 250g gnocchi

Drizzle a baking dish with oil. Place the pieces of butternut squash in a single layer, arrange rosemary around it artistically and wait. Wait for the garlic.

 

Guillotine the end off the garlic. This will make it easy to squeeze the cloves out once roasted; wrap the whole cloves in aluminium foil and wedge into the baking dish with the butternut squash. Season EVERYTHING.

Roast 30 minutes. Remove the now inevitably charred rosemary. Sauté sliced onion in a bit of oil, add the roasted butternut squash and some fresh leaves of rosemary. Squeeze the garlic out of their skins with your fingers (they should be soft enough to do that now). I’d never thought to do this until I watched some chef do it on telly, and I swear the garlic takes on an entirely different flavour this way.

I used gnocchi because I had some in the fridge, but this would work just as well with pasta.  What I love about this stuff though is that it cooks in TWO MINUTES. Gnocchi only needs boiled for a couple of minutes, so you just cook your vegetables and sauce, and there is no pesky waiting time. Quickly toss the cooked gnocchi in with the butternut squash, plate, and shovel into your mouth like all you’ve eaten all day is a couple of doughnuts and a soy latte.

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