Ingredients:

  • 1 medium butternut squash (approx. 2 lbs), peeled and cut into 1/2-inch cubes
  • 16 oz shelf-stable potato gnocchi
  • 1 lb Italian sausage, casings removed and pinched into bite-sized chunks
  • 1 small red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 10-12 fresh sage leaves
  • 1/3 cup shaved parmesan cheese
  • 1 tbsp balsamic glaze

Instructions:

  1. Heat the oven. Set your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cubed butternut squash, gnocchi, and red onion wedges. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and red pepper flakes. Toss thoroughly to ensure all components are evenly coated.
  3. Spread the mixture onto a large rimmed baking sheet in a single layer. Nestle the raw sausage chunks into the spaces between the squash and gnocchi.
  4. Roast for 20 minutes, or until the squash is tender and the sausage is cooked through.
  5. Scatter fresh sage leaves over the pan and roast for an additional 5 minutes until the sausage is fully cooked and sage is crisp.
  6. Remove from the oven. Top with shaved parmesan cheese and a drizzle of balsamic glaze before serving.