Sometimes I sit down to write these recipe posts and I wish that I could convey all of the warmth, and delicious smells, and delectable flavors that eventuate from the making of a dish. This is definitely one of those main courses.

I LOVED this gnocchi recipe. I love the smells, the tastes, the ease of making it. I even loved the leftovers!

This will become a fall staple for our family. I performed a few tweaks by sprinkling the entire dish with flax seeds rather than using the walnuts, and skipping the addition of the parmesan cheese and using it as a garnish only instead.

The results are just one more reason that I LOVE the Six O’clock Scramble, and have the chance to pass on all this deliciousness to you!!!

XX, Megan

Ingredients

16 oz. gnocchi (potato dumplings, sold with fresh or dried pastas or frozen)
1/2 butternut squash, peeled, seeded, and diced into 3/4-inch pieces (3 cups squash)
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
6 fresh sage leaves, coarsely chopped, or use 1/4 – 1/2 tsp. dried
1 large shallot, peeled and diced
1/2 cup walnuts, broken into large pieces
1/4 cup grated Parmesan cheese
1/4 tsp. salt, or to taste

Prepare the gnocchi according to the package directions. Meanwhile, steam the squash with a couple of tablespoons of water in the microwave for 3 – 5 minutes until it is softened but not mushy. Drain it thoroughly.

Heat a large heavy skillet over medium-high heat and add the butter and oil. When the butter turns brown at the edges, add the sage and shallots and cook, stirring frequently, for 1 – 2 minutes until they are lightly browned. Add the walnuts and squash and sauté it, stirring occasionally, for about 5 minutes until the squash starts to brown in spots.

When the gnocchi is almost done cooking, remove ¼ cup of the cooking liquid. Drain the gnocchi and add it and the reserved cooking liquid to the pot with the squash, and stir gently to combine. Mix in the cheese and salt and serve it immediately.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Perfect for the end of peach season, perfect for fall, this flavorful recipe is sure to please your palate this time of year! Plus, I couldn’t help but post another delightful skillet recipe (sorry Michelle for the cooked peaches!!!).

This recipe comes from *The Scramble. They have incorporated several one dish skillet meals into their menu this fall, and I have enjoyed each and ever one of them!!!

I cannot believe how fast October has flown by. I intended to post this same recipe last week and simply could not pull the trigger! I have another delicious recipe coming your way on Wednesday so it’ll be a dinner two-fer this week.

What are your Halloween plans? We’ve already had a Fall Festival for school– so much fun. A Trunk or Treat at the church, with another at school this week all BEFORE we even go Trick-or-Treating Saturday!!!

We also have our annual soup, salad, and pumpkin carving party here at my house on Friday. It’s sure to be a great way to enjoy the beautiful weather we’ve been having!

Have a WONDERFUL MONDAY, friends!

XX, Megan

(A note, this meal is spicy if you use the cayenne pepper. For a more mild option you might add 1/3 tsp. chili powder.)

4 large pork chops (2-3 lbs.) or use 1 whole chicken, cut up (3 – 4 lbs.)
1/2 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 Tbsp. extra virgin olive oil
2 peaches, sliced
1/2 yellow onion, sliced
1 tsp. curry powder
1 tsp. paprika
1/3 tsp. cayenne pepper, or use a pinch of chili flakes

Preheat your oven to 400 degrees. Season the pork chops with a little salt and pepper.

Heat a large ovenproof skillet, preferably cast iron, over medium-high heat. When it is hot, add the oil and spread it around the pan. Add the pork, and cook it for about 4 minutes on one side until it is starting to get browned and crispy.

While the pork is cooking, in a medium bowl, toss the peaches and onions with the curry powder, paprika, cayenne pepper and 1/4 tsp. salt. Flip the pork, gently stir the onions and peaches into the skillet, cook it for another 4 minutes and then transfer the skillet to the oven. Cook it for 30 minutes, flipping and stirring it once, or until the pork is cooked through

1. Start the pork, cooking 4 minutes each side over medium-high heat.

2. Cut the peaches and onions. Toss with curry powder, paprika, cayenne, and salt.

3. Flip the pork, add the peaches and onions.

4. Transfer the skillet to the oven to cook for 30 more minutes.

5. ENJOY!!!

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.