butternut squash

OK, so resolving to update this blog more often/commit to posting recipes and pics... In the spirit of that, here is gnocchi with sage-infused butternut squash sauce. Garnished with toasted squash seeds and fried sage.
1 package gnocchi
1 butternut squash, peeled, cubed, seeds cleaned and set aside (about 2 cups)
1 bunch sage
1 shallot, minced or grated using a Microplane zester
1 glass white wine
salt, pepper
1T butter
2T olive oil, plus extra for frying sage
Parmesan cheese, for garnish

Place a large pot of water to boil. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Saute the shallot until golden, about 2 minutes. Remove and set aside. Add another tablespoon of oil and the butternut squash, cooking until tender and caramelized, about 10 minutes. Meanwhile chop sage to make 2 tablespoons. Add the sage to the squash, cook one minute, then return the shallots to the pan, turn the heat up a bit and add the wine. Deglaze the pan, scraping up the bits from the bottom. Allow to simmer for a couple of minutes. When wine has mostly evaporated, add the butter.
Remove from heat and use an immersion blender to create a smooth sauce. (By now the water will have reached a boil. Add gnocchi and some salt, and boil until gnocchi float, 3-4 minutes. Drain, but reserve a bit of cooking liquid to thin sauce if needed.)
For fried sage: In a small saute pan, fry large sage leaves in 1 tablespoon of olive oil. The leaves will turn forest green in color. Cook for about 30 seconds on each side. If they break, that's OK.
For toasted seeds: Preheat oven to 400 degrees Fahrenheit. Spread clean, dry seeds on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast about 5-10 minutes, depending on how many seeds you have. Careful not to burn them!
To serve, mix gnocchi into sauce and stir to coat. If the sauce seems thick, add a bit of cooking liquid or even vegetable stock. (*This could become a soup if you thinned it with chicken or vegetable stock!) Garnish with a sprinkling of Parmesan cheese, the toasted seeds and a few fried sage leaves.