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Prep
30m
Cook
10m
Total
40m
Prep
30m
Cook
10m
Total
40m
Ingredients
Method
Nutrition
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For
5
M
I
For the roasted squash
600
g
Butternut squash, peeled and cubed
1
tbsp
Olive oil
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Per Serving
Calories
639kcal
Fat
20g
Saturates
4g
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*GFO: two swaps needed- gluten-free gnocchi/pasta alt, and swap sausages to tofu.
Store the roasted squash separately, and make the sauce Sunday but cook the gnocchi fresh each night.
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S
Sophie H
a day ago
Really nice and comfy dish. We didn’t add the sage leaves as we didn’t have any, and we do think having eaten it that sage would have added something extra to the dish.
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G
Gemma H
a day ago
Easy to keep in the same container and reheat together vs keeping it separate when taking into the office!
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