Roasted Butternut Squash Root Vegetables with Cauliflower Gnocchi

Ingredients

• 6 cups butternut squash (1-inch pieces)
• 2 cups sliced parsnips
• 1 cup sliced carrot
• 1 cup chopped onion
• 3 tablespoons olive oil, divided
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ teaspoon cayenne pepper
• 4 cups frozen cauliflower gnocchi
• ¼ cup pesto
• 1 (14.5 ounce) can no-salt-added white beans, rinsed

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