Home CFB Borden Roasted squash and gnocchi toss

Roasted squash and gnocchi toss

Change it up with this delicious looking meal that is packed with energy!


  • 3 cups (750 mL) chopped butternut squash
  • 2 large plum tomatoes, chopped
  • 1 pkg (500 g) potato gnocchi
  • 1 onion, sliced
  • 2 tbsp (25 mL) sodium-reduced vegetable broth
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 large clove garlic, minced
  • 1 tsp (5 mL) each chopped fresh thyme and sage leaves
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1/4 cup (50 mL) fresh grated parmesan cheese
  • 2 tbsp (25 mL) chopped fresh parsley


  • In a large bowl, toss together squash, tomatoes, gnocchi and onion.
  • In a small bowl, stir together broth, oil, garlic, thyme, sage and hot pepper flakes. Pour over squash mixture and toss well to coat evenly.
  • Spread mixture onto parchment paper lined baking sheet in a single layer. Roast in preheated 450 °F (232 °C) oven for 12 minutes. Using a flat spatula, flip gnocchi mixture over and continue to roast for about 10 minutes or until golden and squash is tender.
  • Scrape into serving bowl and toss with cheese and parsley to serve.

Tip: The hot pepper flakes add a little zip to this dish. If you are not a fan of heat or spice, simply reduce the hot pepper flakes to a pinch.

Nutritional info per serving: 1 of 4

  • Calories: 321
  • Protein: 11 g
  • Total fat: 6 g
    Saturated fat: 1.5 g
    Cholesterol: 6 mg
  • Carbohydrates: 64 g 
    Fiber: 4 g
    Sugars: 6 g
    Added sugars: 0 g
  • Sodium: 384 mg
  • Potassium: 994 mg

For more recipes, check out the Heart and Stroke Foundation of Canada Website.