Description
This Sheet Pan Butternut Squash and Sausage Gnocchi recipe is a wholesome, flavorful one-pan dinner featuring tender gnocchi, roasted butternut squash, savory turkey sausage, and kale, all brought together with a vibrant miso-cider sauce. It's easy to prepare and perfect for a comforting weeknight meal.
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 packed green curly kale, stems and ribs removed, roughly chopped
Miso-Cider Sauce Ingredients
- 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 ensure it’s hot and ready for roasting the ingredients evenly.
- Combine Ingredients: In a large bowl, mix the gnocchi, butternut squash, red onion, olive oil, Parmesan cheese, fresh thyme, garlic powder, kosher salt, and black pepper until everything is well coated. Alternatively, you can do this directly on the baking sheet to minimize cleanup.
- Arrange on Baking Sheet: Spread the mixture evenly on a large rimmed baking sheet lined with parchment paper for easier cleanup.
- Add Sausage: Pinch pieces of the sausage about the size of the gnocchi and nestle them throughout the baking sheet among the other ingredients.
- Roast Initial Bake: Bake for 25 minutes, tossing the ingredients once after 15 minutes to promote even cooking and browning.
- Prepare Kale: While baking, place the kale in the bowl used earlier (no need to wash), drizzle lightly with olive oil, and sprinkle with salt. Massage the kale with your hands for about 15 seconds until it softens. Set aside.
- Prepare Sauce: In a small bowl, combine the miso paste with a splash of hot water and whisk until smooth. Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper; whisk until the sauce is smooth and pourable.
- Finish Baking: After the initial bake, remove the pan from the oven, add the massaged kale, toss everything to combine, and return the pan to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from oven, drizzle the miso-cider sauce over the dish, and serve immediately.
Notes
- If substituting tahini for miso in the sauce, whisk all ingredients in a bowl or jar and add 1 to 2 tablespoons of water to reach a smooth, pourable consistency. Season with salt to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers by sautéing in a covered skillet over medium heat with a splash of water or broth, stirring every 1 to 2 minutes. Alternatively, microwave individual portions and refresh with fresh kale or extra sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 55 mg
