Photo: Dragne Marius
Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc
14 ingredients
30 min + 40 min
8 servings
openrecipes
"Acorn squash isn't my favorite autumn squash, so when my husband brought it home from the market, I had to find a creative way to eat it. This recipe is outstanding with the Parmesan sage sauce."
Estimated Nutrition (whole recipe, rough)
965
Calories
61g
Protein
29g
Fat
103g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 acorn squash, halved and seeded
- 2 cloves garlic, pressed
- 1/2 teaspoon salt
- 1 egg
- 1 cup whole wheat flour
- 1 cup white flour
- 7 cups water
- 1 tablespoon salt
- 1 cube chicken bouillon
- 1 cup beer
- 1/3 teaspoon rubbed sage
- 1/4 teaspoon ground black pepper
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes