Sheet Pan Roasted Butternut Squash + Gnocchi
Serves 4
10 mins prep
20 mins cook
0 mins total
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!
Maple Mustard Vinaigrette:
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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.