Sheet Pan Roasted Butternut Squash + Gnocchi

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

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

步骤

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.