Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

There’s something so satisfying about one-pan meals that come together quickly yet burst with cozy, fall flavors. This Sheet Pan Butternut Squash Gnocchi with Sausage Recipe is exactly that—simple, hearty, and crowd-pleasing. Trust me, once you try it, it’ll be your go-to weeknight winner.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
• Top Tip
• How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

Ingredients & Why They Work

Each ingredient plays a starring role here, creating layers of flavor and texture that keep you reaching for more. Plus, most are pantry staples or easy to find at the market.

• Potato Gnocchi: The pillowy little dumplings roast up with crispy edges—my favorite chewy-tender combo.
• Butternut Squash: Sweet and nutty, this squash caramelizes beautifully and adds a comforting richness.
• Red Onion: Adds a mild sweetness and slight bite after roasting—skip if you prefer a more mellow flavor.
• Olive Oil: Helps everything crisp up and carries the flavors of herbs and spices.
• Parmesan Cheese: Provides a salty, umami boost that makes the veggies and gnocchi sing.
• Fresh Thyme: The earthy herb brightens the whole dish and pairs naturally with sausage and squash.
• Garlic Powder: Adds savory depth without fussing over fresh garlic that might burn in the oven.
• Kosher Salt and Black Pepper: Essential seasonings that enhance all the flavors harmoniously.
• Turkey or Chicken Sausage: Lean and flavorful, the sausage brings hearty protein and spices to the mix—even the kids usually love it!
• Green Curly Kale: Added near the end for a tender, slightly bitter contrast and extra nutrition.
• Miso Paste: For an umami punch in the miso-cider sauce; if you’re not a miso fan, tahini works as a silky substitute.
• Apple Cider Vinegar, Dijon Mustard, Maple Syrup: These balance sweet, tangy, and sharp notes in the finishing sauce.

Make It Your Way

I absolutely love swapping my sausage depending on what I’m in the mood for—sometimes spicy, sometimes sweet. You can also switch up the greens or toss in a handful of toasted nuts for crunch to shake things up.

• Vegetarian Version: Omit the sausage and add sautéed mushrooms or crispy chickpeas instead—I’ve done this and it’s just as satisfying.
• Greens Swap: I often try baby spinach or Swiss chard when kale isn’t in the fridge. Just add them toward the end like the kale.
• Seasonal Twist: In the spring, swapping out squash for roasted asparagus or sweet peas keeps the vibe fresh.

Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

Step 1: Prep and Toss All the Goodies

Preheat your oven to 425ºF—that high heat is key for getting that golden crispiness. In a big bowl, combine your gnocchi, cubed butternut squash, thick red onion slices, olive oil, Parmesan, thyme, garlic powder, salt, and pepper. Mix well so every piece is lightly coated. I like to do this in the bowl to keep it tidy, but feel free to toss everything directly on the sheet pan if you want fewer dishes.

Step 2: Arrange on the Sheet Pan and Add Sausage

Spread the mixture evenly on a rimmed baking sheet—parchment paper here is your friend for easy cleanup! Now, pinch off chunks of sausage about the size of a gnocchi and nestle them among the veggies. Some sausage can sit on top—just don’t pile it all in one spot. I find this helps everything cook evenly.

Step 3: Bake and Toss

Pop it in the oven for 25 minutes, but toss gently once at around 15 minutes. This little shuffle encourages even roasting and browning. You’ll know it’s ready when the gnocchi edges are golden and the squash is tender but not mushy.

Step 4: Massage the Kale

While the baking is happening, take that same bowl (no need to wash!) and add your roughly chopped kale with a drizzle of olive oil and a pinch of salt. Massage the leaves gently with your hands for about 15 seconds until they soften and become tender. This step makes a big difference in texture and flavor!

Step 5: Whip Up the Miso-Cider Sauce

In a small bowl, mix white miso paste with a splash of hot water to make a smooth paste. Then whisk in the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until silky and pourable. If tahini is your jam, swap the miso for it and thin with water as needed—both versions are delicious.

Step 6: Finish Baking with Kale and Serve

After the initial baking, pull out the pan and add your massaged kale to the mix. Toss everything together, then slide it back in the oven for another 5 minutes. The kale wilts perfectly without losing its vibrant color. When it’s done, drizzle the miso-cider sauce over the top and dig in!

How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

Garnishes

I love sprinkling extra Parmesan on top and sometimes add a few fresh thyme leaves right before serving—makes it fresh and fragrant. A little flaky sea salt over everything at the end really elevates it too.

Side Dishes

This recipe is pretty complete on its own, but I’ll often serve it alongside a crisp green salad or roasted Brussels sprouts if I want more veggies. A piece of crusty bread to soak up the sauce doesn't hurt either!

Creative Ways to Present

For special dinners, I sometimes plate the gnocchi and sausage on warm bowls and drizzle on some dollops of ricotta or goat cheese for creaminess. Toasted pumpkin seeds sprinkled on top add a lovely crunchy surprise, especially in the fall.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and store them in the fridge for up to three days. The flavors actually deepen overnight, so leftovers taste fantastic the next day.

Freezing

I’ve frozen this dish, but the texture of the gnocchi changes slightly—still tasty though! If freezing, spread cooled leftovers on a baking sheet first to freeze individually, then transfer to a freezer bag to avoid clumping.

Reheating

Reheating is best done on the stove in a covered skillet with a splash of water or broth to gently steam everything back to life. Stir every minute or two to prevent sticking. Microwaving works in a pinch, but I like to toss in fresh kale or an extra drizzle of miso-cider sauce to keep it fresh tasting.

Final Thoughts

This Sheet Pan Butternut Squash Gnocchi with Sausage Recipe has earned a permanent spot in my recipe rotation—not just because it’s delicious, but because it’s so easy to make and share with friends or family. I hope you enjoy making it as much as I do; trust me, it’s the kind of meal that’ll make you smile as you eat it and want to make it again and again. Give it a try and let me know how it turns out!

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