Description
A hearty and flavorful sheet pan meal featuring roasted butternut squash, red onion, turkey or chicken sausage, and pillowy gnocchi, finished with a fresh kale massage and drizzled with a tangy miso-cider dressing. Perfect for an easy yet satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 (16-oz.) pkg. shelf-stable potato gnocchi
- 1 lb. (~3 1/2 cups) 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 (packed) green curly kale, stems and ribs removed, roughly chopped or torn
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 prepare for roasting the ingredients.
- Combine Main Ingredients: In a large bowl, mix the gnocchi, butternut squash, red onion, 3 to 4 tablespoons of olive oil, Parmesan cheese, fresh thyme, garlic powder, kosher salt, and black pepper until everything is well coated.
- Arrange on Baking Sheet: Spread the mixture evenly on a large rimmed baking sheet lined with parchment paper if desired for easier cleanup.
- Add Sausage: Pinch off pieces of sausage about the size of the gnocchi and nestle them throughout the baking sheet among the gnocchi and vegetables.
- Roast First Stage: Bake in the preheated oven for 25 minutes, tossing the contents once after 15 minutes to promote even cooking.
- Prepare Kale: While roasting, place kale in the same bowl used earlier, drizzle with olive oil and a pinch of salt, then gently massage the kale leaves with your hands for about 15 seconds until softened. Set aside.
- Make Miso-Cider Sauce: In a small bowl, combine miso paste with a splash of hot water and mix until smooth. Whisk in olive oil, apple cider vinegar, Dijon mustard, maple syrup, and cracked black pepper until the sauce is smooth and pourable.
- Add Kale and Finish Roasting: Remove the baking sheet from the oven and toss in the massaged kale. Return the pan to the oven for an additional 5 minutes until the kale is warm and wilted.
- Serve: Remove from the oven, drizzle generously with the prepared miso-cider sauce, and serve immediately.
Notes
- If substituting tahini for miso in the dressing, whisk all ingredients together and thin with 1 to 2 tablespoons of water to achieve a smooth, pourable consistency. Season with kosher salt to taste.
- To store leftovers, place them in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers by sautéing them briefly in a covered skillet over medium heat with a splash of water or broth, stirring every 1 to 2 minutes, or microwave individual portions. Refresh texture with extra kale or sauce after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 45 mg
