Butternut Squash Gnudi

Team: Cyclone Chefs

Host School: Sharon Elementary

Age Group: Middle School


1 medium butternut squash-local

1 tsp. Salt

Olive oil

2 pints cherry tomatoes-cut in half- local Long Wind Farm

6 cloves garlic, smashed- local

1 shallot, diced

1 small bag of spinach- local Luna Bleu Farm

3 tbs. Butter-local Cabot Creamery

1 tbs. Olive oil

2 tsp. Salt

fresh basil-chiffonade

1 ball fresh mozzarella- diced into small cubes-local Maplebrook Farm


15 oz. ricotta- local Maplebrook Farm

2 eggs- local Maple Meadow Farm

1 tsp. Salt

½ tsp. Nutmeg

4 cups flour

1 tbs. Olive oil


Preparation Instructions

Peel skin of butternut squash. Cut squash in half lengthwise. Scoop out seeds of the squash. Cut into bite sized cubes. Place on baking tray. Drizzle will olive oil and salt. Mix squash to coat each piece. Place in oven for 15-20 min. About half way through, flip squash over. Cook until slightly browned. Remove from oven.

Bring a pot of water to a boil. Add a tsp. of salt

Combine the first 4 ingredients until well mixed. Add in flour and combine until a dough forms. Knead the dough until it forms a ball. Cut the ball into smaller portions. Flour your work surface. Roll each portion into a long rope that is finger width. Cut into bite sized pieces. Place on a floured tray. When water comes to a boil, place gnudi in pot. When they rise to the surface scoop them out and drizzle with olive oil. Work in batches until all of the pasta has been cooked.

Heat olive oil in pan. Add shallot and garlic. Sautee until shallot softens.

Add cherry tomatoes,salt and butter. Sautee until cherry tomatoes break down and start to form a sauce, about 10 minutes. Add spinach and sautee until wilted.


Toss the gnudi with some of the sauce and mozzarella.Allow the mozzarella to melt. Place gnudi in a bowl, top with additional sauce, butternut squash and fresh basil