This dish is so creamy, savory and addictive plus the squash provides plenty of healthy antioxidants. Bonus, it comes together in a snap thanks to the store bought gnocchi. Sub dairy with plant based alternatives for a delicious vegan version.


  • One whole roasted acorn, squash, peeled, seeds, removed and chopped
  • Kosher salt and freshly brown pepper
  • 16-ounce package gnocchi
  • 1 tablespoon butter, vegan alternative, or olive oil
  • Small onion, finely chopped
  • 2 1/2 cups favorite plant-based milk
  • 1/4 cup all-purpose or a gluten-free flour
  • 1 cup shredded Gouda cheese, plus more for garnish
  • 4 cups baby spinach
  • 1/2 cup grated Parmesan or Pecorino cheese


  1. Preheat oven to 350°F.
  2. Rinse the squash and pierce it with a knife. Place it into a baking dish and bake in the oven for 1 hour. Remove from the oven and let cool. Cut the squash in half, remove the seeds, peel, and chop.
  3. Meanwhile, cook the gnocchi according to the package directions.
  4. Coat a 9 x 13 baking dish with olive oil or cooking spray and set aside.
  5. In a medium-large pot, over medium-low heat, add the olive oil or butter and cook the onions, stirring occasionally and until soft and translucent, about 3-4 minutes.
  6. Add milk and whisk in the flour. Stir for about 2–3 minutes or until thickened.
  7. Remove from the heat and add the Gouda cheese, additional salt, and pepper to taste.
  8. Add the roasted, chopped squash, and mix to incorporate. Fold in the spinach.
  9. Pour the mixture into the 9 x 13 baking dish and top with the Parmesan cheese.
  10. Bake uncovered until bubbling, about 20–30 minutes. Finish under the broiler until the top is golden brown.