Kirschenbaum Weekly Go T

Sheet Pan Roasted Butternut Squash + Gnocchi

Name: Sheet Pan Roasted Butternut Squash + Gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Fall
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; 1/4 cup maple syrup; 3 tbsp dijon mustard; 2 tbsp apple cider vinegar

Fall

One Pan

4 servings

porsjoner

10 minutes

aktiv tid

30 minutes

total tid

Start matlaging

Ingredienser

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

1/4 cup maple syrup

3 tbsp dijon mustard

2 tbsp apple cider vinegar

Fremgangsmåte

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.