Let’s face it: We could all use some comfort food right about now. I feel myself about to veer into dangerous territory venting my frustration with recent events, but luckily, I already did that a week ago. If you want to get my thoughts on some of what’s been going in the world recently, you can read my Medium piece.

If you want to talk food, read on. Perhaps unsurprisingly, I menu plan weeks in advance. I do it partly so I know what to buy at the store and time things to be economical, but I also do it because there are so many recipes I want to make, I need to give them each a day to make sure I’m checking things off my (very long) list. I had decided to make this butternut squash, spinach, gnocchi skillet a while ago, back when I thought the beginning of November would be brisk, and I’d want some comfort food to warm me up.

Then, it was 85 degrees in St. Louis today. To me, that doesn’t really scream cream, cheese, and carbs, but I had all the ingredients, so I decided to forge ahead. I’m so happy I decided to make it.

This dish has a lot going for it: It comes together in one pan, making clean up easy later; it has a gratin and Mac and Cheese vibe going on, with the flavors of a French comfort food dish and the reassuring feeling of an American classic; and it has a crunchy top with breadcrumbs and toasted cheese. It is basically a hug in a skillet. I highly encourage you to go in for the hug.

This gnocchi skillet is the perfect canvas for experimentation. If you don’t like spinach, feel free to swap in kale or another leafy green. If you don’t like butternut squash…we probably shouldn’t be associated, but I’ll try not to be judgmental. You can add in roasted sweet potatoes instead.

The three things you shouldn’t skimp on are mascarpone, breadcrumbs, and cheese. I really like mascarpone in this dish because it’s a bit lighter than sour cream, and it adds a depth of flavor missing in heavy cream. You might be tempted to leave the breadcrumbs and cheese off the top and skip the broiling step at the end, but please, do not: The crispy top is part of what makes it so delicious.

Here’s a song to get you started on the recipe. If this dish is the food equivalent of a hug, this song is the music equivalent.

Butternut Squash, Spinach, Gnocchi Skillet

Ingredients

1 small to medium butternut squash, cubed (about 2 cups)
1 Tbsp olive oil, plus more for pan
3 garlic cloves, crushed
1 cup baby spinach
8 oz mascarpone
ground nutmeg
1/4 cup grated Parmesan cheese
17 oz shelf stable gnocchi
3 Tbsp breadcrumbs

Recipe

Heat your oven to 400 degrees F. Toss the cubed butternut squash with a drizzle of olive oil and a little salt, and spread it out on a sheet pan lined with a silicone mat or parchment paper. Roast it in the oven for about 25 minutes, or until it’s softened but not too brown. Remove from the oven, let it cool slightly, then mash up about half of the squash cubes with a fork. Set the mashed squash aside.

Put a couple teaspoons of olive oil in an oven-safe skillet and heat it on the stove over medium heat. Add three crushed garlic cloves and saute for 30 seconds, or until the garlic is sizzling but not brown. Add the baby spinach all at once and toss it around until it wilts. Add the mascarpone, a generous pinch of ground nutmeg, the mashed squash, and 2/3 cup of water. Stir the mixture until it becomes smooth and creamy. Stir in half the Parmesan. Add in the gnocchi and squash cubes and gently toss to combine. Allow the mixture to simmer for about 10 minutes, or until the gnocchi is softened. Add a little more water if the mixture is becoming too thick.

Preheat your oven to the high broil setting. Sprinkle the remaining Parmesan and the breadcrumbs on top of the gnocchi mixture, then put the skillet in the oven to broil for a few minutes. Keep a close eye on it, as the top will cook quickly. Remove the skillet from the oven when the top is nicely browned and the gnocchi mixture is bubbling. Enjoy!