Description
This Sheet Pan Butternut Squash and Sausage Gnocchi recipe is a deliciously easy to prepare meal combining tender roasted butternut squash, flavorful turkey sausage, and pillowy gnocchi, all drizzled with a tangy miso-cider sauce. Perfect for a weeknight dinner, this tray bake requires minimal hands-on time and delivers hearty, comforting flavors in one pan.
Ingredients
Scale
Main Ingredients
- 1 (16-oz.) package shelf-stable potato gnocchi
- 1 lb. (about 3 1/2 cups) 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 (or granulated garlic)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. uncooked turkey or chicken sausage (mild, spicy, or sweet), casings removed
- 4 to 5 cups (packed) green curly kale, stems and ribs removed, roughly chopped or torn
Miso-Cider Sauce
- 2 Tbsp. white miso paste (substitute tahini if desired)
- 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.
- Combine Main Ingredients: In a large bowl, mix together the gnocchi, butternut squash cubes, sliced red onion, olive oil, grated Parmesan cheese, fresh thyme leaves, garlic powder, kosher salt, and black pepper until well coated. You can do this directly on the baking sheet if you prefer to avoid extra dishes.
- Arrange on Baking Sheet: Spread the seasoned gnocchi and vegetables in an even layer on a large rimmed baking sheet. For easy cleanup, you may line the sheet with parchment paper.
- Add Sausage: Pinch the turkey sausage into pieces roughly the size of the gnocchi and nestle them intermittently throughout the baking sheet, allowing some sausage to rest on top of the gnocchi and vegetables.
- Roast Initially: Place the baking sheet in the oven and roast for 25 minutes total, tossing the ingredients once after 15 minutes to ensure even cooking and browning.
- Massage Kale: While roasting, use the same bowl you used earlier (no need to wash) to add the chopped kale along with a light drizzle of olive oil and a pinch of salt. Gently massage the kale with your hands until it softens, about 15 seconds, then set aside.
- Prepare Miso-Cider Sauce: In a small bowl, add the white miso paste with a splash of hot water. Use a fork to break up the miso until it forms a smooth paste. Whisk in the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until the sauce is smooth and pourable. Refer to notes if substituting tahini.
- Add Kale to Roast: After the initial roasting, remove the baking sheet from the oven and add the massaged kale. Toss gently to combine and return the pan to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove the sheet pan from the oven, drizzle the miso-cider sauce over the top, and serve immediately for a hearty, flavorful meal.
Notes
- If substituting tahini for miso in the dressing, combine all ingredients including tahini in a bowl or jar, whisking together and thinning with 1 to 2 tablespoons water until smooth and pourable. Season with kosher salt to taste.
- To store leftovers, transfer to an airtight container and refrigerate for up to 3 days.
- To reheat leftovers, sauté in a covered skillet over medium heat with a splash of water or broth, stirring every 1 to 2 minutes to create steam. Alternatively, microwave portions and refresh with extra kale or sauce for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg
