Sheet Pan Butternut Squash and Sausage Gnocchi

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 (16-oz.) pkg. shelf-stable potato gnocchi

1 lb. (~3 1/2 cups) peeled and cubed butternut (or honeynut) squash

1 medium red onion, peeled and cut into thick slices

3 to 4 Tbsp. extra-virgin olive oil

3 Tbsp. grated Parmesan cheese

1 Tbsp. fresh thyme leaves

1 tsp. garlic powder (or granulated garlic)

1/2 tsp. each kosher salt and black pepper

1 lb. uncooked turkey or chicken sausage (mild, spicy, or sweet), casings removed

4 to 5 cups (packed) green curly kale, stems and ribs removed, roughly chopped or torn

2 Tbsp. white miso paste (sub tahini - see notes)

2 Tbsp. extra-virgin olive oil

2 Tbsp. apple-cider vinegar

2 tsp. Dijon mustard

2 tsp. maple syrup

1/4 tsp. cracked black pepper

Directions

Preheat oven to 425ºF.In a large bowl, combine gnocchi, butternut squash, red onion, olive oil, Parmesan, fresh thyme, garlic powder, salt, and black pepper. Mix well to coat. (You can also do this directly on the baking sheet if you want to avoid dirtying a bowl.)Empty out onto a large rimmed baking sheet (coat with parchment paper for easy cleanup, if desired) and spread into an even layer.Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them throughout the baking sheet. (It's fine if some of the sausage is on top of the gnocchi and vegetables, but try to find little nooks where it can be nestled into.)Bake for 25 minutes, tossing once after 15 minutes.

Using the same bowl you used to season the gnocchi and veggies (no need to clean), add the kale along with a light drizzle of olive oil and pinch of salt. Use your hands to gently massage the oil and salt into the kale leaves until they soften, about 15 seconds. Set aside.

Prepare Miso-Cider Sauce. Add miso paste to a small bowl along with a splash of hot water. Use a fork to break up the miso, mixing until it forms a smooth paste. Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper; whisk until smooth and pourable. (If using tahini instead of miso, see notes section below.)

After the gnocchi and vegetables roast, remove pan from oven and add kale. Toss to incorporate, and place pan back in the oven for 5 more minutes, until the kale is warm and wilted.Remove from oven, drizzle with Miso-Cider Sauce, and serve.

Nutrition

• Serving Size: 1.5 cups
• Calories: 550 kcal
• Total Fat: 28 g
• Saturated Fat: 5.5 g
• Sodium: 1009 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 7 g
• Total Sugars: 9 g
• Protein: 22 g