Simple, tasty and hearty dinner. Great to help use up a glut of root veg that appears around this time of year. You can par-boil the butternut squash if you want to speed it up a bit too.
butternut squash, goats cheese log, milk, plain flour, sage, nutmeg, beef tomatoes, spinach, gnocchi, onions, garlic
Preheat the oven to 180c. Start by gently sauteing a sliced onion and two cloves of garlic in some oil, once soft add half a peeled and cubed butternut squash. Stir in 1 tbsp of plain flour to the veg and mix thoroughly. Slowly add about 300 ml of milk, stirring constantly. The mixture should thicken. Add a packet of gnocchi, handful of spinach, few sage leaves, 1/2 tsp of nutmeg and season with salt and pepper. Pour this mixture into an oven proof dish and top with slices of goats cheese and slices of tomato. Cook for about half an hour in the oven, or until the top is golden and enjoy.