Parisian-Style Gnocchi with Squash

Instructions

1. On a work surface, cut a piece off the top of the squash (from the narrow end) about 2 inches (5 cm) thick. Peel the slice of squash and compost the peel. Dice the peeled piece of squash (you will need a total of ¾ cup/105 g diced squash). Place the diced squash in a 1-cup (250 ml) glass jar. Set the remaining squash aside.
2. In a small pot, bring the vinegar, water, pickling spices and maple syrup to a boil.
3. Strain the boiling liquid through a small sieve set over the jar of squash. Compost the pickling spices. Let the liquid cool. Cover the jar and refrigerate until completely chilled, about 2 hours (see note).
4. Meanwhile, with the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a work surface, cut the reserved squash in half lengthwise. Remove and compost the seeds. On the baking sheet, coat the squash halves with the oil. Season with salt. Arrange the squash cut-side up. Place a garlic bulb half in the cavity of each squash half. Cover with foil.
6. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until the squash is tender when pierced with the tip of a knife. Let cool.
7. Over a food processor, squeeze the garlic bulb halves with your hands to extract the roasted cloves. Compost the garlic skin.
8. Using a spoon, remove the squash flesh from the peel. Place the flesh in the food processor with the garlic. Compost the squash peel.
9. Purée the garlic and squash with the butter until smooth. Using a spatula, scrape down the sides of the food processor as needed. Season with salt and pepper. Keep warm (see note).