We promised you a delicious sauce that would compliment our ricotta gnocchi recipe, so here it is. This rich sauce flatters fall flavors that your tastebuds will applaud. Here is the easy fennel and butternut squash sauce recipe.
Fennel and Butternut Squash Sauce
1 1 1/2-pound butternut squash
1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
4 tablespoons of butter
3 tablespoons olive oil and extra for cooking
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons of red pepper flakes
1 crushed bulb of garlic
2 cups of vegetable broth
Pine nuts (toasted)
In a sauce pan melt butter with 1 tablespoon of red pepper flakes. Add fennel and fry them until golden brown. Make sure not to let the butter burn, but just brown. Remove the fennel and add 3 tablespoons of olive oil and the remainder of the red pepper flakes to a simmer, then turn off and let steep until you are ready to use.
Preheat the oven to 400 degrees.
Toss the cubed butternut squash with olive oil and spread over a baking sheet. Cut the top off the garlic bulb and lightly cover in olive oil and wrap in aluminum foil. Put on the baking sheet and roast for 25-30 minutes for the squash and 40 minutes for the garlic.
Squeeze our your garlic and puree it with the squash, vegetable broth, red pepper oil, cumin, and cinnamon. Toss with gnocchi and top with shaved parmesan and pine nuts.