The Sunday Times Magazine • 59

Maple squash,

sage and

chestnut

gnocchi

Roasting shop-bought gnocchi

in the oven is a revelation. They

become crispy on the outside,

taking on flavours from whatever

you’re roasting them with — here

an autumnal mix of squash, sage

and chestnut. You could massage

a little kale or cavolo nero with

oil and add that to the tray for the

last 10 min for more crunch and

a hit of green, or throw in some

quartered mushrooms. If chestnuts

aren’t to hand, add some blanched,

skinless hazelnuts for the last

10 min for a toasty crunch.

SERVES

4 people

INGREDIENTS

1 head of garlic, rubbed with a little oil

800g-1kg pumpkin or butternut

squash, peeled, halved, deseeded

and sliced into 1.5cm half-moon

crescents

Olive oil

A good grating of nutmeg

½ tsp red chilli flakes

1 tbsp miso paste

2 tbsp maple syrup

1 small bunch of sage, half the leaves

picked and finely chopped, the

others left whole

1 tbsp cider vinegar

½ red onion, peeled and sliced

1 vacuum pack of chestnuts, cut

in half

1 packet of shop-bought gnocchi

01 Heat the oven to 200C (220C

non-fan) and once at temperature,

place the head of garlic on the

top shelf for 10 min while you

prepare the squash.

02 Put the squash slices into a large

bowl and coat with 2 tablespoons

of the olive oil, ½ teaspoon sea

salt, a good grinding of pepper, the

nutmeg and the chilli flakes, then

mix. Divide between two oiled

roasting trays in an even layer and

roast for 25 min, then remove the

trays and garlic from the oven.

03 Squeeze half the softened garlic

cloves from their skin into a large

bowl and strew the rest back in the

trays with the squash. Add the miso

paste to the bowl, along with the

maple syrup, chopped sage and

vinegar, then blend it all together,

whisking in 3 tablespoons of olive

oil and 1 tablespoon of water to

emulsify. Add to the bowl the sliced

onion, chestnuts and gnocchi,

tossing well with the dressing.

04 Spoon the mixture over and

around the squash and spread out

3

in an even layer. Return to the oven

for another 25-30 min, agitating

once or twice, until the squash is

tender and the gnocchi and

chestnuts are golden and crispy.

05 To finish, heat a couple of

tablespoons of olive oil in a small

frying pan over a medium heat,

then add the whole sage leaves,

sizzling for 30 seconds or so,

until they turn a deeper green.

06 Drain on kitchen paper and

sprinkle with sea salt. Scatter over

the squash before serving with

grated parmesan, crumbled feta

The Dishor vegan cheese, if you like n