Why I Love This Recipe

This is the kind of cozy dinner that feels like something you’d order at a little neighborhood restaurant. The creamy butternut squash sauce is rich and velvety without feeling too heavy, the cauliflower gnocchi soaks up every bit of flavor, and the apple chicken sausage adds the perfect sweet-and-savory bite. It’s the ultimate comfort meal for chilly evenings and one you’ll want to make all season long.

Enjoying The Leftovers

This is one of those pasta dishes that’s just as good the next day because the flavors have even more time to come together.

Storing

Store the gnocchi and sauce in an airtight container in the refrigerator for up to 4 days. If the sauce thickens as it chills, that’s completely normal.

Reheating

Warm gently in a skillet over medium-low heat or in the microwave until heated through. Add a splash of milk or broth while reheating to loosen the sauce and bring back its creamy consistency.

A close up shot of a pan of butternut squash with cauliflower gnocchi in it with a sprinkle of chopped sage & thyme on the top.
No ratings yet

Butternut Squash Cauliflower Gnocchi With Apple Chicken Sausage

Creamy butternut squash sauce, cauliflower gnocchi, and apple chicken sausage come together in this cozy, restaurant-worthy dinner that's perfect for fall and easy enough for any weeknight.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
US M
Servings 4

Ingredients

  • 3 chicken and apple sausages
  • 12 oz bag cauliflower gnocchi
  • 1/2 cup half and half
  • 1 1/2 cups chicken stock
  • 1/2 cup parmesan cheese
For the butternut squash purée
  • 1 small butternut squash
  • 1/4 cup chicken stock
  • 1 tbsp minced garlic
  • 2 tbsp butter
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 2 pinches of salt
US – M

Instructions

  • Preheat your oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, season with a little salt, and place the squash cut-side down on a baking sheet. Roast for 45-50 minutes, or until the flesh is very tender.
  • Scoop the roasted squash into a blender. Add the garlic, butter, chicken stock, ground sage, dried thyme, and salt, then blend until smooth and creamy. If needed, add a little more chicken stock, a splash at a time, until the purée blends easily. Set aside.
  • Heat a large skillet over medium-high heat. Add the sliced chicken sausage in an even layer and cook for a few minutes per side until nicely browned.
  • Reduce the heat to medium-low, then add the cauliflower gnocchi, half and half, and chicken stock. Stir gently, cover with a lid, and let simmer for about 5 minutes, or until the gnocchi is tender.
  • Stir in about 2 cups of the butternut squash purée and the Parmesan cheese until everything is well coated.
  • If you'd like a thinner sauce, gradually stir in additional chicken stock until it reaches your desired consistency. I like mine thick and creamy, so I usually add about another ½ cup.
  • Finish with a generous sprinkle of grated Parmesan before serving.

Equipment

saute pan
cutting board
measuring cups
large baking sheet

Nutrition Per Serving

Calories: 515kcal | Carbohydrates: 61g | Protein: 22g | Fat: 23g | Fiber: 6g