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1
Peel and cut your butternut squash. Place your cubed squash onto a baking sheet lined with parchment paper, and roast at 350u00b0 F for about 45 minutes, or until a fork easily pierces the squash. Remove from oven and cool.
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2
Puree the squash and up to 1/2 c water in a food processor. In a large bowl, stir one egg into the squash. Add the Parmigiano and mix well. Gradually mix in the flour, and salt and pepper to taste. Cover with plastic wrap, and chill for 30 minutes.
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3
Sprinkle flour abundantly onto a smooth work surface. Take small amounts of dough, and roll into strips slightly larger than a finger's width. Slice each length of dough into 1/4 inch gnocchi. Set aside.
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4
Bring a large pot of water to boil.
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5
In the meanwhile, pour the milk into a small saucepan and place over low heat. Add the Taleggio and allow it to gradually melt, stirring occasionally.
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6
When the large pot of water boils, toss a heaping handful of salt into the water, and carefully add the gnocchi. Cover, and bring the water back to a boil. When the water boils again, uncover and carefully stir the gnocchi.
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7
Like all gnocchi, your butternut squash gnocchi are ready when they rise to the surface of the water. Carefully drain, return them to the pot, and stir in the Taleggio sauce. Serve immediately.
