Fresh Food Further

There is something magical about fall days. Sun seems warmer. The air is filled with the smells of leaves burning. Golden colors are everywhere. And somehow squash tastes especially sweet this time of year. I have to confess, I don’t overly cate for pumpkins, but love the assortment of squashes available in abundance. Red kuri and kabocha being my two favorites, along with gnocchi, I thought why not make a vegetarian version of my favorite fall gnocchi dish.

Sweet roasted and caramelized squashes, with spiced yogurt cream, parsley ( still harvesting from the garden) and toasted pine nuts make this a healthy, cozy fall dish. Plated as an entree or even a small plate it’s just simply perfect.