One-Pan Salami with Acorn Squash and Cherry Tomato

Andalusian-inspired comfort food: tender salami paired with acorn squash and cherry tomato and potato gnocchi, finished with rosemary and galangal and a hit of fennel seed and old Bay seasoning. 1. Pat the salami dry and season with salt, fennel seed and old Bay seasoning. 2. Heat vegetable oil in a heavy pan and braise the salami until it develops a deep golden crust, about 18 minutes. 3. Add acorn squash and cherry tomato to the pan and cook until just tender, stirring in rosemary and galangal for fragrance. 4. Cook the potato gnocchi separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.