Sheet Pan Roasted Butternut Squash + Gnocchi
This is the easiest weeknight dinner you will ever make- tender roasted butternut squash with Italian sausage and crispy gnocchi, seasoned to perfection and topped with maple mustard vinaigrette!
Equipment
- extra large sheet pan (mine is linked above)
Ingredients
- 16 oz gnocchi potato or cauliflower
- 24 oz chopped butternut squash
- 16 oz italian sausage removed from casing hot or sweet
- 1/2 cup chopped yellow onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- 2 tbsp olive oil
- 6 cups chopped kale
Maple Mustard Vinaigrette:
- 1/4 cup maple syrup
- 3 tbsp dijon mustard
- 2 tbsp apple cider vinegar
Let's Make It
- Preheat the oven to 425℉
- On a lined baking sheet, layer the gnocchi, butternut squash and onions if using,. Season with garlic, onion powder, chili powder, paprika, salt and pepper. Give it a good toss in the seasonings before adding in the crumbled italian sausage all over the veggies and gnocchi.
- Spray or drizzle the whole sheet pan with olive oil. I like to use the spray to make sure everything is coated well without using a ton of oil.
- Place the sheet pan into the oven and roast for 20 minutes. You can set to broil for the last 5 minutes if you feel it needs to be browned a little more.
- In the meantime make the vinaigrette by adding all of the ingredients into a small bowl and stir until smooth.
- In each to bowl add 1 1/2 cups of kale and a drizzle of olive oil, massage gently with hands to help with digestion.
- Add each serving over the kale and top with maple mustard.