Cheesy Bacon Butternut Squash Gnocchi Skillet

A skilletful of gnocchi, bacon, and butternut squash under melted cheese—hearty, veggie-forward, and packed with cozy autumn flavor.

Ingredients

• 4 slices bacon, chopped
• 1 small sweet onion, sliced in half then into thin slices
• 2 cups 1” cubes butternut squash
• Homemade seasoned salt and pepper
• 2 teaspoons pure maple syrup
• 1/4–1/2 cup chicken broth
• 2 cloves garlic, pressed or minced
• 2 cups packed baby spinach, roughly chopped
• 1 lb store-bought potato gnocchi
• 3/4 cup freshly shredded gruyere cheese
• 1/4 cup shredded parmesan cheese

Steps

1. Place bacon in a large oven-proof skillet (cast iron preferred), turn the heat to medium, and cook until browned. Transfer to a paper towel–lined plate. Keep 2 tablespoons of bacon fat in the skillet.
2. Add onions to the fat and sauté until they start to soften, 3–4 minutes. Stir in butternut squash cubes and maple syrup, season with seasoned salt and pepper, and cook until the squash is tender, 15–20 minutes, stirring now and then and adding splashes of chicken broth near the end if the squash is slow to soften or starting to scorch instead of caramelize.
3. Switch the broiler to high and move the oven rack to the top position.
4. Shift the squash and onions to one side. Add the gnocchi and cook, stirring occasionally, until lightly golden on the edges, about 4–5 minutes.
5. Stir in the garlic and spinach until the spinach wilts, about 1–2 minutes.
6. Scatter gruyere, parmesan, and the reserved bacon over the skillet. Broil 2–3 minutes, or until the cheese melts and bubbles. Watch closely so it does not burn.
7. Serve straight from the skillet while hot.

← Back to Main Ish