A lovely autumnal combination for a warming quick supper.

Method:

• Preheat the oven to 200°C (180°C fan). Put a roasting pan in to heat up with the olive oil.
• Toss the squash, onion and sage together with plenty of seasoning and throw into the hot roasting pan. Stir until everything is coated with oil and roast for 15 minutes.
• Add the mushrooms and cook for another 15 minutes.
• Meanwhile, drop the gnocchi into boiling water for a minute to heat through. Drain, mix with the chestnuts and add to the roasting pan. Toss everything together well and add the balsamic vinegar. Return to the oven for 7 minutes.
• Stir in the cheese. Taste for seasoning, garnish with a couple of sage leaves and serve immediately.

TIP: For a vegan version, omit the cheese and take care to check the ingredients list of the gnocchi as some brands use egg.

Recipe adapted from Roasting Pan Suppers (National Trust Books)