This is another Val’s original. The recipe is a celebration of my favourite season (autumn, duh) and also a gift for my gnocchi-obsessed friend Jessie, who is half woman, half gnocchi at this point. Just to highlight my fearless approach to cooking, I will say that Butternut Squash is one of my cooking nemeses: it’s not particularly hard to cook (as a matter of fact, it’s almost foolproof) but peeling the bloody thing can often be very hard work and I don’t have enough pent-up anger to deal with the rock-hard texture of its skin. But don’t let that put you off cooking this - the result is 100% worth it. I anticipate this to be an absolute hit among my dinner-party guests this fall (ok calm down Martha Stewart, everyone knows my table can’t fit more than four people). Full recipe on my blog. Ingredients for 2 1 Large Butternut Squash, halved 2 Cloves of Garlic, Whole 1 Bunch of Fresh Sage 1 Bag of Gnocchi (approx 300g) 1 Large Knob of Butter 1 Mozzarella Ball or Smoked Scamorza (80g)