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Fall cooking just hits different, and this Butternut Squash Gnocchi with Caramelized Onion Cream Sauce is exactly the kind of cozy dinner you’ll want on repeat. It’s rich, a little indulgent, and packed with those warm flavors that make this time of year so good. Tender gnocchi gets tossed with roasted butternut squash, then coated in a silky onion cream sauce and finished with toasted cashews and a generous sprinkle of Parmesan. This dish is equal parts comforting and elevated.
The recipe can be found here.
Start by prepping everything so it’s ready to go—peel and cube the butternut squash, thinly slice the onion, and mince the garlic. Preheat your oven to 400°F and line a baking sheet with parchment paper.
While the oven heats, toast the cashews in a small skillet over medium-low heat, stirring occasionally for about 5–7 minutes until they’re lightly golden and fragrant. Keep a close eye on them so they don’t burn. Remove from the heat, let them cool, then give them a rough chop.
Spread the cubed squash onto your prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, or until the squash is tender and easily pierced with a fork. Set aside once done.
As the squash roasts, start the onion cream sauce. Melt the butter in a large skillet over medium-low heat, then add the sliced onion and minced garlic. Season with salt and pepper and cook slowly for 20–25 minutes, stirring occasionally, until the onions are soft and just beginning to brown. You’re looking for a light caramelization—not too deep.
Pour in the Oktoberfest beer, stir to combine, and increase the heat to medium. Let it simmer for 2–3 minutes to cook off some of the liquid and concentrate the flavor. Add the heavy cream, bring everything to a gentle simmer, and cook for about 5 minutes until the sauce starts to thicken. If it needs a little help, stir together 1 tablespoon cornstarch with 1 tablespoon water and mix it into the sauce.
Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.
To finish, add the cooked gnocchi, roasted squash, and toasted cashews directly into the onion cream sauce. Toss everything together until well coated and warmed through. Spoon into bowls, top with grated Parmesan, and serve warm. Enjoy!
The recipe can be found here.
This Butternut Squash Gnocchi with Caramelized Onion Cream Sauce is the kind of cozy, comfort meal that feels a little special without a ton of extra effort. It’s creamy, savory, and perfectly balanced. A fall dinner that’s easy enough for a weeknight but good enough to share.
Happy Cooking and Happy Fall, Y’all!
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