I think a lot of the negative reviews on here are from people missing the point. Acorn squash in itself, is pretty bland, hence why people add spices, etc to it. I do believe the creator of this recipe had that in mind as she said she didn't care for it and therefore was wanting to disguise it. There is a bonus in that it cuts down substantially on the starch as opposed to potato gnocchi. For those wanting to be able to *taste* the squash, I suggest you use a Butternut Squash as it has a stronger flavour.
This recipe is a great starting point. You can tweak it in so many directions. Yes, you do have to be mindful of the ratio of flour to squash, but that depends on exactly how much squash you have. Therefore people, you should not take the flour amounts verbatim! I used a small squash, which yielded about 4 cups of cooked squash, I used only 1/2 cup of the whole wheat flour and 1 cup of AP flour plus more for kneading in until I had a soft dough that was no longer sticky. Reason for only using 1/2 c ww flour is personal preference, I find any dough can get overly tough with too much ww flour. Gnocchi's are supposed to be soft, little pillows, not tough, rubbery nuggets. This did make a huge amount (I was just making it for me as I was solo for dinner) so I froze the rest on a cookie sheet for doling out later. I didn't make the sauce but chose to use my own spicy homemade pasta sauce. Delectable little pillows indeed. Thank you SPEARL20 for a great recipe!
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I think a lot of the negative reviews on here are from people missing the point. Acorn squash...