Sheet Pan Roasted Butternut Squash + Gnocchi
Serves 410 mins prep20 mins cook
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!
0 servings
What you need
tbsp olive oil
oz gnocchi
cup yellow onion
tsp garlic powder
tsp onion powder
tsp paprika
tsp chili powder
cup kale
cup maple syrup
tbsp dijon mustard
tbsp apple cider vinegar
Instructions
0 Preheat the oven to 425℉ 1 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. 2 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. 3 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. 4 In the meantime make the vinaigrette by adding all of the ingredients into a small bowl and stir until smooth. 5 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. 6 Add each serving over the kale and top with maple mustard.View original recipe