Butternut Squash Gnocchi with Caramelized Onion Cream Sauce

Ingredients:

Directions:

1. Prepare all ingredients. Peel and chop the squash. Slice the onion. Mince the garlic. Set aside.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
3. Toast the cashews: add the cashews to a small skillet and heat over medium-low heat, stirring occasionally for about 5-7 minutes. The cashews should be lightly toasted and warm but don’t let them burn. Remove from the heat and set aside. Once cooled, roughly chopped.
4. Roast the squash: add the squash to the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender and easily pierced with a fork. Remove from the oven and set aside.
5. Make the onion cream sauce: melt the butter in a large skillet over medium-low heat. Add the onion and garlic. Season with salt and pepper. Cook for 20-25 minutes, stirring occasionally, until soft and starting to turn brown. You don’t want the onions fully caramelized, just starting to brown.
6. Add the beer, stir to combine, increase the heat to medium and simmer for 2-3 minutes.
7. Add the cream, bring to a simmer and let cook for about 5 minutes or until slightly thickened. If you notice the sauce isn’t thickening, combine 1 Tbsp cornstarch with 1 Tbsp water, add to the skillet and stir to combine. This will help the sauce thicken.
8. While the onions are cooking, bring a large pot of water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
9. When ready to assemble, add the gnocchi, squash, and cashews to the onion cream sauce and stir to combine.
10. Divide into bowls and garnish with grated parmesan. Serve and enjoy!