Butternut Squash and Spinach Gnocchi Traybake with Feta
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Ingredients
- 400 g butternut squash
- 80 g baby spinach leaves
- 500 g gnocchi
- 100 g feta cheese
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 376 kcal
- Protein
- 10.1 g
- Carbohydrate
- 52.3 g
- of which sugars
- 4.6 g
- Fat
- 12.9 g
- of which saturates
- 4.8 g
- Fibre
- 4.9 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and dice the butternut squash, toss with the gnocchi and olive oil, and roast on a large tray for 20 minutes.
- 2
Return to the oven for a further 5 minutes until the gnocchi is golden and the squash is tender.
- 3
Scatter the baby spinach over the hot tray and leave for 1-2 minutes to wilt.
- 4
Crumble over the feta cheese.
- 5
Season to taste.
- 6
Serve straight from the tray.
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