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vegan creamy acorn squash gnocchi with crispy white beans
Serves 4
5 mins prep
30 mins cook
35 mins total
This vegan creamy acorn squash gnocchi with crispy white beans is a delicious plant based recipe.
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Sauce
other ingredients
Preheat oven to 425 degrees.
Lightly coat acorn squash in oil, salt and pepper. Place face down on sheet pan lined with parchment paper. Add beans to the parchment paper and coat with salt and pepper. Lastly add garlic to the sheet pan.
Roast squash and beans for 30-35 minutes until browned. Roast garlic until brown and then remove, this will take about 30 minutes.
Set aside white beans. Remove squash flesh from skin, and add to the blender with all other ingredients except for white beans. Blend until smooth.
Mix together pasta, sauce and crispy white beans. Dig in.