Sometimes things turn out superbly, amazingly so, with really very little effort. Other times we need to use a heavier hand, forcing the issue a bit like we might with a suitcase that won’t quite close.Butternut squash is not one of those vegetables that lends itself to be eaten. Its awkward shape makes it difficult to cut. We wanted to peel the squash before dicing and roasting it, but its skin proved quite difficult to remove, so we roasted it with the skin on. Its solid flesh stubbornly refused to soften, so we kept it in the oven even longer. Once cooked, the skin was still difficult to remove, and a tough outer layer of squash prevented access to the tender roasted flesh inside. <br /> <br />Giving up on this butternut squash was not an option, so we persevered, willing it to turn out so that we could get on with things and make our butternut squash gnocchi. <br /> <br />We actually don’t even like squash that much. Which is why we rarely cook with it, which is probably why we aren’t all that good at it. (Readers, we welcome all of your winter squash advice.) Sweet vegetables just aren’t our thing. <br /> <br />Butternut squash gnocchi, another quintessential Italian winter pasta, are an exception. The nutty squash flavor, made more intense by the roasting, is accentuated by the buttery, toasty Taleggio cheese cream sauce. Add a glass of red wine, and your fall evening dinner is complete. See the complete story at http://duespaghetti.com/2011/10/14/butternut-squash-gnocchi-with-taleggio-cheese-sauce/

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