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1
Preheat oven to 350F.
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2
Peel, halve, seed, and cube butternut squash into 1-inch pieces (or roughly equivalent to the size of the gnocchi you are using).
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3
Toss chunks in olive oil, salt, and pepper on a baking sheet and bake until squash is browned on the outside but tender on the inside; about 45 minutes.
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4
While squash cooks, boil water and cook gnocchi according to package directions.
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5
Drain well and set aside.
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6
When squash has been cooking for about 30 minutes, melt butter in a large skillet over medium-high.
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7
Cook until it begins to brown but is not burned; 3-5 minutes.
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8
While butter browns, peel, core, and cube pears into roughly gnocchi-sized pieces.
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9
Add pear pieces to butter and cook until beginning to caramelize; about 10 minutes.
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10
Dont stir or turn them too often, or they will break up and will not caramelize.
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11
While pears are cooking, prep chard.
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12
Tear the leaves off the stems and chop the stems up into small pieces.
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13
If you wish, add the stems in with the pears and let them cook until they get tender; 5-10 minutes.
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14
Slice the remaining chard leaves into manageable, fork friendly slices.
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15
When pears have begun to get golden, add salt, pepper, and 1 teaspoon of nutmeg, or to taste.
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16
Add wine, if using.
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17
Add the chard leaves to the skillet.
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18
Incorporate gently; they will wilt down almost like magic.
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19
Add roasted butternut squash cubes and cooked, drained gnocchi to the skillet; incorporate gently until warmed through.
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20
Season with salt, pepper, and remaining nutmeg to taste.
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21
Serve up!
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22
Delicious with thick buttered slices of whole grain baguette or ciabatta!
