Description
A flavorful and easy sheet pan meal featuring roasted butternut squash, savory sausage, tender gnocchi, and kale, all drizzled with a tangy miso-cider sauce for a delicious weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. peeled and cubed butternut 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
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. uncooked turkey or chicken sausage, casings removed
- 4 to 5 cups green curly kale, stems and ribs removed, roughly chopped
Miso-Cider Sauce
- 2 Tbsp. white miso paste
- 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
Instructions
- Preheat Oven: Preheat your oven to 425ºF to get it ready for roasting the gnocchi and vegetables evenly.
- Mix Ingredients: In a large bowl, combine the gnocchi, butternut squash, red onion, olive oil, Parmesan cheese, fresh thyme leaves, garlic powder, kosher salt, and black pepper. Mix thoroughly to coat all ingredients well. You may also combine them directly on the baking sheet if you prefer fewer dishes.
- Arrange on Baking Sheet: Spread the mixture evenly on a large rimmed baking sheet lined with parchment paper for easy cleanup.
- Add Sausage: Pinch off pieces of the sausage roughly the size of the gnocchi and nestle them throughout the baking sheet, filling little nooks between gnocchi and vegetables for even cooking.
- Roast First Stage: Bake the sheet pan for 25 minutes, tossing everything once halfway through at 15 minutes to ensure even roasting.
- Prepare Kale: While roasting, use the same bowl you used earlier to massage the kale with a light drizzle of olive oil and a pinch of salt until the leaves soften, about 15 seconds. Set aside.
- Make Miso-Cider Sauce: In a small bowl, combine the miso paste with a splash of hot water and whisk until smooth. Add olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper; whisk until the sauce is smooth and pourable.
- Add Kale and Finish Roasting: Remove the baking sheet from the oven after initial roasting, add the kale, and toss to combine. Return the pan to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from the oven, drizzle the roasted mixture with the prepared miso-cider sauce, and serve immediately for a delicious, hearty meal.
Notes
- If using tahini instead of miso paste in the dressing, whisk all sauce ingredients together and add 1 to 2 Tbsp. water to thin until smooth and pourable. Season with kosher salt to taste.
- To store leftovers, transfer to an airtight container and refrigerate for up to 3 days.
- Reheat leftovers by sautéing in a covered skillet over medium heat with a splash of water or broth to create steam, stirring every 1 to 2 minutes. Alternatively, microwave individual portions and refresh with fresh kale or extra sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 50 mg
