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!
ozgnocchipotato or cauliflower
ozitalian sausage removed from casing hot or sweet
tsponion powder
tsppaprika
tspchili powder
tbspolive oil
cupchopped kale
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.