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.
Servings 4
Calories 515kcal
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
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.
Nutrition
Calories: 515kcal | Carbohydrates: 61g | Protein: 22g | Fat: 23g | Fiber: 6g