INGREDIENTS

1 tbsp Mushroom & Sage Infused EVOO

8 oz Crimini mushrooms

16 oz Potato Gnocchi (GF available in store)

1/2 - 3/4 cup chicken broth

1 cup heavy cream (whipping cream)

2 - 4 cloves garlic minced

1/2 tsp Favuzzi Italian Herb Mix

1/2 tsp Smoked Paprika

5 oz fresh spinach

1/4 tsp Favuzzi Herb Salt

coarsely ground pepper to taste

cracked chili peppers to taste

1 small Butternut Squash

2 tbsp Nutrika Pumpkin Seed Oil

1 - 2 tbsp brown sugar

1 tpsp Truffle Butter

1 - 2 tsp Garlic Scape Salt

DIRECTIONS

For the squash:

Heat oven to 325f

Halve and clean out squash

Drizzle Pumpkin seed oil evenly over each half

Sprinkle Garlic Scape Salt and brown sugar evenly over each half

Halve Truffle Butter and place/spread in each half.

Roast on parchment until desired softness 

- approx. 30 mins.

Lower oven heat, turn squash halves over until ready 

to serve.

For the gnocchi:

In a large skillet heat Mushroom & Sage Olive Oil. 

Cook sliced mushrooms with some salt & pepper on 

high heat for 1 - 2 mins until lightly browned. 

Lower heat slightly and remove 1/2 to a plate.

Add chicken broth, minced garlic, heavy cream, 

Italian Seasoning, smoked paprika, salt and gnocchi.

Bring to a boil on medium heat, stirring well.

Cover with a lid and boil for about 5 mins.

Add spinach a stir often for another 5 mins. or until 

desired softness.

Serve on a plate with saved mushrooms on top.

Season with ground pepper and chili flakes as desired beside roasted squash.