Butternut Squash Cauliflower Gnocchi With Apple Chicken Sausage
Overview
Prep Time: 10 min • Cook Time: 50 min
Total Time: 1 hr
Makes 4 servings
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what you’ll need:
3 chicken and apple sausage links (I used aidells)
12oz bag cauliflower gnocchi (I used frozen from trader joes)
1/2 cup half and half
1 1/2 cups chicken stock
1/2 cup parmesan cheese + more for garnish
Fresh sage
Fresh thyme
For the butternut squash purée:
1 small butternut squash
1/4 cup chicken stock
1 tbs minced garlic
2 tbs butter
1 tsp ground sage
1 tsp dried thyme
2 pinches of salt
Instructions:
Start by preheating your oven to 400 degrees.
Cut the butternut squash in half lengthwise and scoop out the seeds from each side. Brush with a little but of olive oil and sprinkle with some salt. Place on a baking sheet face down and place in the oven for about 45-50 minutes until fully soft.
Once the squash is done scoop out the insides into a blender then add in the minced garlic, butter, chicken stock, ground sage, dried thyme, and salt. Blend well until it becomes a smooth purée. You may need to add a little more chicken stock if it’s too thick to blend. If you do just add a little bit at a time! Once blended set aside.
Preheat a large pan to medium high heat. Thinly slice the chicken sausage into thin rounds and add to the pan in an even layer. Cook for a few minutes on each side until your preferred seared color.
Lower the heat to medium low and add in the cauliflower gnocchi, 1/2 cup of half and half, and 1 cup of chicken stock. Give it a gentle mix then cover with a lid. Let it simmer about 5 minutes until the cauliflower gnocchi is fully cooked.
You’ll then add in about 2 cups of the butternut squash purée and 1/2 cup of parmesan cheese and mix gently. This next part is totally customizable depending on how thick or thin you like the sauce. I slowly added in about another 1/2 cup of chicken stock to the sauce to thin it out a bit. Feel free to keep adding more if you’d like but I like to have a thicker sauce!
Top everything with some freshly chopped sage and thyme as well as some grated parmesan cheese and enjoy!
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