Description
This vibrant and hearty Sheet Pan Butternut Squash and Sausage Gnocchi recipe combines tender potato gnocchi, sweet roasted butternut squash, mild turkey sausage, and nutrient-packed kale. Tossed with a flavorful miso-cider sauce and baked all together on one sheet pan, this meal is perfect for a delicious, easy dinner 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 sausage, casings removed
- 4 to 5 cups packed green curly kale, stems and ribs removed, roughly chopped
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.
- Combine Main Ingredients: In a large bowl, mix together the gnocchi, butternut squash, red onion, olive oil, Parmesan cheese, thyme, garlic powder, salt, and black pepper until everything is evenly coated.
- Arrange on Baking Sheet: Spread the seasoned mixture evenly on a large rimmed baking sheet lined with parchment paper for easy cleanup.
- Add Sausage: Pinch off small pieces of sausage around the size of pudding gnocchi and nestle them throughout the baking sheet, placing some on top and some in between the vegetables and gnocchi.
- Roast First Cycle: Bake in the oven for 25 minutes, tossing once after 15 minutes to ensure even cooking and browning.
- Massage Kale: While the gnocchi and veggies roast, place the kale in the same bowl used earlier. Drizzle lightly with olive oil and sprinkle with salt. Massage gently for about 15 seconds until the kale softens and becomes more pliable.
- Prepare Miso-Cider Sauce: In a small bowl, dissolve miso paste with a splash of hot water by mashing with a fork until smooth. Whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until the dressing is smooth and pourable.
- Add Kale and Final Roast: Once the first roasting cycle is done, remove the baking sheet from the oven and add the massaged kale. Toss gently to incorporate and return the pan to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from oven and drizzle the miso-cider sauce over the entire sheet pan mixture before serving hot.
Notes
- If substituting tahini for miso in the dressing, whisk all dressing ingredients together with 1 to 2 Tbsp. of water until smooth and pourable. Adjust salt to taste.
- To store leftovers, transfer to an airtight container and refrigerate for up to 3 days.
- To reheat, sauté leftovers in a covered skillet over medium heat with a splash of water or broth, stirring every 1 to 2 minutes, or microwave individual portions. Refresh texture with fresh kale or additional sauce drizzle.
- Using parchment paper on the baking sheet makes cleanup faster and prevents sticking.
- You can try mild, spicy, or sweet turkey sausage depending on your flavor preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
