Roasted squash and gnocchi toss

Change up the way you serve up your potatoes and squash this harvest season and bring them together in this easy roasted dish.
Roasted squash and gnocchi toss
4-6 servings / 35 min 

Prep 15 min / Cook 20 min 

  • 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


  1. In a large bowl, toss together squash, tomatoes, gnocchi and onion.
  2. 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.
  3. Spread mixture onto parchment paper lined baking sheet in a single layer. Roast in preheated 450F (232C) 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.
  4. 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 (1/4th recipe)
  • Calories: 321
  • Protein: 11 g
  • Total fat: 6 g
    Saturated fat: 1.5 g 
    Cholesterol: 6 mg
  • Carbohydrates: 64 g 
    Fibre: 4 g
    Sugars: 6 g
    Added sugars: 0 g 
  • Sodium: 384 mg
  • Potassium: 994 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.