There’s something so cozy and satisfying about one-pan meals that pack bold flavors and leave minimal cleanup—this Sheet Pan Butternut Squash Gnocchi with Sausage Recipe hits all those nails on the head. With tender gnocchi, sweet roasted squash, savory sausage, and a punchy miso-cider sauce, it’s just the kind of dish I crave on a chilly evening.

The dish is a colorful mix of roasted food in a deep blue pan, resting on a white marbled surface. The first layer consists of small, round, golden-yellow gnocchi scattered evenly. Among the gnocchi are chunks of orange sweet potatoes with a soft texture and slightly charred edges. Pieces of browned sausage, irregular in shape with a crispy surface, are spread throughout. Thin slices of red onion, slightly translucent and purple, are mixed in with dark green leafy kale, adding a fresh, textured look. A wooden spoon rests on the pan, partly covered by the food. The entire scene is vibrant with warm earthy tones and fresh colors, showing a well-cooked, comforting meal. Photo taken with an iphone --ar 2:3 --v 7

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Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
Top Tip
How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

Why You'll Love This Recipe

I can’t tell you how many times this dish has saved me when I wanted something wholesome but fuss-free. The magic is in how everything roasts together on one sheet pan, soaking up those delicious savory and sweet flavors. It’s truly a crowd-pleaser that feels a little special without requiring hours in the kitchen.

Effortless Meal: Everything cooks on one pan, which means dinner’s ready fast and cleanup is a breeze.
Perfect Flavor Combo: The blend of butternut squash sweetness with the hearty sausage and crispy gnocchi is irresistible.
Flexible Ingredients: You can swap out the sausage type or squash variety to match what you have on hand—or what you love.
Bright Finishing Touch: The tangy miso-cider sauce takes this sheet pan dinner to a whole new level of flavor depth.

Ingredients & Why They Work

This recipe brings together simple, fresh ingredients that roast beautifully and complement each other so well. Picking good-quality sausage and fresh squash really pays off, and I always keep a jar of miso tucked away in my fridge—it’s a secret weapon for adding umami depth.

Flat lay of a small pile of soft potato gnocchi, vibrant orange cubes of fresh peeled butternut squash, thick slices of a deep purple-red onion, a cluster of raw mild turkey sausage pieces without casings, a handful of bright green curly kale leaves roughly torn, a few sprigs of fresh thyme with tiny green leaves, a small mound of pale grated Parmesan cheese, whole uncracked brown eggs, a small white ceramic bowl filled with golden extra-virgin olive oil, a small white bowl holding smooth white miso paste, a small white bowl with amber apple cider vinegar, another small white bowl with rich amber maple syrup, and a sprinkle of coarse black pepper and kosher salt scattered lightly nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Potato gnocchi: Soft pillowy bites that roast up nicely; shelf-stable ones are super convenient and still tasty.
Butternut squash: Sweet, nutty, and tender when roasted—peeling and cubing it evenly helps it cook perfectly.
Red onion: Adds a touch of sharpness and caramelization, which balances the squash’s sweetness.
Extra-virgin olive oil: The foundation for roasting, giving a golden crust and rich flavor to the whole pan.
Parmesan cheese: Adds savory nuttiness and helps with that slight crispy coating on the gnocchi.
Fresh thyme: Earthy herbal notes that pair beautifully with sausage and squash.
Garlic powder: An easy way to layer in garlicky warmth without overpowering the other ingredients.
Kosher salt and black pepper: Essential seasonings to bring everything to life.
Turkey or chicken sausage: Lean but flavorful, with casing removed so it browns and crumbles evenly throughout.
Green curly kale: Adds a fresh, slightly bitter contrast and softens nicely when warmed in the oven at the end.
White miso paste: Provides umami-rich depth to the miso-cider sauce; you can substitute tahini for a nutty twist.
Apple-cider vinegar: Bright acidity that balances the sweetness of the squash and maple syrup in the sauce.
Dijon mustard: Adds a little sharpness and complexity to the dressing.
Maple syrup: A natural sweetener that brings everything together with a hint of warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the season or what’s in my fridge, and this recipe welcomes all kinds of tweaks. Feel free to swap the sausage for a plant-based version or add different greens like spinach or Swiss chard for a twist.

Variation: Once, I swapped in spicy Italian sausage and added diced apples for a sweet-heat mashup—so good!
Dietary tweak: For a vegetarian take, omit the sausage and add extra mushrooms or chickpeas, then increase the miso for richness.
Seasonal swap: Honeynut squash is a sweeter, smaller alternative to butternut that works perfectly here if you can find it.

Step-by-Step: How I Make Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

A close-up of a bowl filled with a colorful mix of roasted gnocchi, orange sweet potato cubes, browned sausage pieces, green kale leaves, and soft purple onion slices, all sprinkled with black pepper and herbs. The bowl is white inside with a light yellowish color and a dark rim on the outside. A gold and white fork rests inside the bowl on the right side. The food looks warm and well-cooked, sitting on a white marbled surface with a folded cloth napkin nearby. In the top left corner, there is a glass cup with a pattern under it, holding a light brown drink. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Everything

First, I preheat my oven to 425ºF—it’s important for getting that golden roast. In a large bowl, I toss the gnocchi, cubed butternut squash, sliced red onion, olive oil, Parmesan, fresh thyme, garlic powder, salt, and pepper. I like to toss everything until it’s evenly coated for consistent flavor. If you want to save a bowl, this can be done right on the baking sheet too—just mix ingredients gently before spreading out.

Step 2: Arrange on the Sheet Pan

Next, spread the mixture in a single even layer on a rimmed baking sheet. I often line the pan with parchment paper for easier cleanup. Then, pinch off sausage pieces about the size of gnocchi and tuck them around the pan—nestling in little nooks to help them brown beautifully without crowding.

Step 3: Roast and Toss

Bake for 25 minutes total, tossing gently once after about 15 minutes to make sure everything cooks evenly and crisps up just right. You’ll notice the squash getting tender and the sausage browning up perfectly—this stage is where the flavors really start to sing.

Step 4: Massage the Kale and Make the Sauce

While that’s roasting, use the same bowl (why dirty another, right?) to toss your chopped kale with a bit of olive oil and salt. A quick massage softens it just enough to get it ready for the oven. Then, I whisk together the miso-cider sauce—breaking up the miso with a splash of hot water first, then adding olive oil, apple cider vinegar, Dijon, maple syrup, and pepper until smooth and pourable. This sauce is where the dish gets that addictive umami kick.

Step 5: Finish Roasting with the Kale

After the initial roasting, I pull the pan out and add the kale right on top, tossing to mix it all together. Pop it back in the oven for another 5 minutes until the kale softens but still retains its bright green color. This final touch brings freshness and a slight bitterness that balances the sweet and savory perfectly.

Step 6: Serve with a Drizzle

Once it’s out of the oven, I drizzle on the miso-cider sauce while everything’s hot—that warm, tangy finish ties all the flavors together. It’s ready to serve immediately. Trust me, everyone will be asking for seconds!

Top Tip

From making this several times, I’ve learned a few small things that really elevate the outcome. These tips help keep the gnocchi from getting soggy, ensure even cooking, and help you nail that perfect balance of textures.

Use a hot, roomy oven: 425ºF ensures the squash caramelizes nicely and the gnocchi crisps up rather than steams.
Don’t overcrowd the pan: Give everything some breathing room so it roasts evenly instead of steaming.
Massage the kale: It softens the leaves and helps them cook quickly—without that raw, tough bite.
Mix the miso sauce thoroughly: Using hot water to break up the miso first makes the sauce smoother and easier to drizzle.

How to Serve Sheet Pan Butternut Squash Gnocchi with Sausage Recipe

butternut squash gnocchi - Serving Suggestion

Garnishes

I keep it simple with a generous sprinkle of extra Parmesan and fresh thyme leaves. Sometimes I add a zest of lemon or a scattering of toasted pumpkin seeds for crunch, which makes the dish feel a bit more festive when guests come over.

Side Dishes

This recipe is filling on its own, but for a full meal, I often add a crisp green salad or garlic-roasted green beans. A slice of rustic bread or garlic baguette is great for soaking up any leftover sauce on the plate.

Creative Ways to Present

For special occasions, I’ve plated this recipe in shallow bowls with a drizzle of extra sauce on top, then garnished with microgreens and a light dusting of smoked paprika. It adds a beautiful pop of color and a touch of smoky depth that surprises guests.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before transferring to an airtight container in the fridge. It keeps well for up to three days, making for a quick weekday lunch or second dinner. Just reheat gently to prevent mushiness.

Freezing

While the texture of gnocchi can change slightly after freezing, this sheet pan meal freezes alright in a pinch. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

My go-to is reheating leftovers in a covered skillet over medium heat with a splash of broth or water to create steam—this revives the gnocchi’s softness without turning it soggy. If you’re short on time, the microwave works too, just add a few fresh kale leaves or a drizzle of sauce after warming to brighten it up again.

Frequently Asked Questions:

Can I use frozen gnocchi instead of shelf-stable?

Absolutely! Frozen gnocchi works well here, just make sure to thaw and pat dry to avoid excess moisture which can prevent crisping. You might need to adjust roasting time slightly to avoid overcooking.

What can I substitute for the sausage?

If you want to make this recipe vegetarian or just want to switch it up, try crumbled tempeh, sautéed mushrooms, or a plant-based sausage alternative. Just be mindful of seasoning to keep the flavor balanced.

How do I peel and cube butternut squash easily?

Peeling butternut squash can be tricky, but using a sharp vegetable peeler and cutting the squash in half lengthwise first helps. Scoop out seeds, then carefully slice into uniform cubes for even roasting.

Can I make the miso-cider sauce ahead of time?

Yes! The sauce can be whisked together a day or two in advance and kept covered in the fridge. Give it a quick stir before drizzling over your hot gnocchi and veggies to refresh the flavors.

Final Thoughts

This Sheet Pan Butternut Squash Gnocchi with Sausage Recipe quickly became one of my go-to meals when I want comfort food without fuss. It’s hearty, colorful, and packed with layered flavors that feel like a warm hug. I’m confident you’ll enjoy cooking it as much as I do eating it—and it just might become part of your regular dinner rotation, too.