Description
This Sheet Pan Butternut Squash and Sausage Gnocchi is a comforting, easy-to-make dinner combining roasted butternut squash, tender gnocchi, savory turkey sausage, and kale, all drizzled with a tangy miso-cider sauce. Perfect for a wholesome weeknight meal with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. peeled and cubed butternut squash
- 1 medium red onion, peeled and cut into thick slices
- 3 to 4 Tbsp. extra-virgin olive oil
- 3 Tbsp. grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. uncooked turkey or chicken sausage, casings removed
- 4 to 5 cups green curly kale, stems and ribs removed, roughly chopped or torn
Miso-Cider Sauce
- 2 Tbsp. white miso paste
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup
- 1/4 tsp. cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 425ºF to prepare for roasting the ingredients evenly and quickly.
- Combine Ingredients: In a large bowl, mix the gnocchi, butternut squash, red onion, 3 to 4 tablespoons of olive oil, Parmesan cheese, fresh thyme, garlic powder, kosher salt, and black pepper. Stir well to coat all pieces thoroughly.
- Arrange on Baking Sheet: Transfer the mixture onto a large rimmed baking sheet lined with parchment paper if desired, spreading everything in an even layer for uniform roasting.
- Add Sausage: Pinch off bite-sized pieces of the turkey sausage roughly the size of the gnocchi and nestle them evenly across the baking sheet, placing some on top and in small gaps within the veggies and gnocchi.
- Roast: Bake in the preheated oven for 25 minutes, tossing the contents once after 15 minutes to ensure even cooking and browning.
- Prepare Kale: While roasting, add the kale, a light drizzle of olive oil, and a pinch of salt in the same bowl used earlier. Massage the kale leaves gently with your hands for about 15 seconds until softened. Set aside.
- Make Miso-Cider Sauce: In a small bowl, whisk the miso paste with a splash of hot water until smooth. Then add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper. Whisk until the sauce is smooth and pourable.
- Add Kale and Finish Roasting: When the 25-minute roasting time is complete, remove the pan from the oven, add the massaged kale, and toss to combine. Return the pan to the oven and roast for an additional 5 minutes until the kale is wilted and warm.
- Serve: Remove from the oven, drizzle the dish with the prepared miso-cider sauce, and serve immediately for best flavor and texture.
Notes
- If substituting tahini for miso in the dressing, whisk all dressing ingredients together and add 1 to 2 tablespoons of water to reach a smooth, pourable consistency. Season with kosher salt to taste.
- To store leftovers, place them in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers by sautéing in a covered skillet over medium heat with a splash of water or broth to create steam, stirring every 1 to 2 minutes. Alternatively, microwave individual portions and refresh with fresh kale or extra sauce.
- For extra crispiness, spread the ingredients evenly without overcrowding the baking sheet.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 50 mg
