Gnocchi, Chicken and Butternut Squash Bake

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Ingredients

  • 3 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 4 sage leaves, chiffonade
  • 2 (16-ounce) packages gnocchi
  • 2 cups chopped rotisserie chicken
  • 6 sun-dried tomatoes in oil, roughly chopped
  • 2 cups full-fat unsweetened coconut milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 425 F.
  2. In a large bowl toss the butternut squash, olive oil and sage. Place the squash in a single layer onto a parchment-lined baking sheet. Roast for 25 minutes or until the squash is tender. Remove from the oven.
  3. Reduce heat to 400 F.
  4. In a large baking dish gently combine the butternut squash, gnocchi, chicken, sun-dried tomatoes, coconut milk, salt and pepper. Bake for 10 minutes and remove from the oven to stir gently and then place back into the oven and cook for another 10 minutes or until bubbly.
  5. Remove from the oven, sprinkle with cheese and allow to set 5-10 minutes. Serve.

https://www.cutco.com/learn/gnocchi-chicken-and-butternut-squash-bake