Gnocchi with Mushrooms and Butternut Squash

Ingredients

• 12 ounces shiitake mushrooms
• Kosher salt
• freshly ground black pepper
• 1 2 1/2- to 3-pound butternut squash (one with a long neck)
• ½ Herb Gnocchi
• freshly ground black pepper
• 12 small sage leaves
• + 14 more ingredients
• • 1 tablespoon unsalted butter
  • Canola oil
  • ½ lemon
  • 1 tablespoon Italian parsley
  • 2 tablespoons chives
  • Kosher salt
  • Canola oil
  • 4 tablespoons unsalted butter
  • Extra virgin olive oil
  • ¾ teaspoon freshly ground black pepper
  • 1 tablespoon thyme
  • 3 tablespoons shallots
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons kosher salt

It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. We use the remaining bulb for soup. Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep en...

View full recipe at Epicurious