Actually, the title of this dish basically sums it up, but it sure is tasty. Here’s how to make it:
Cube a small butternut squash. Toss it in olive oil and coarse salt. Roast for 10 minutes, then add an equivalent volume of gnocchi and toss it all together. Roast another 10 minutes. Add and toss about a third as much broken raw cashew nuts as you used squash/gnocchi and a dash of balsamic vinegar, roast 10 minutes more.
It’s really exceptionally tasty. I had a large first helping and then completely gratuitous seconds.
I’d meant to add rosemary, but forgot. It doesn’t really need it, but it would definitely have been an improvement.