This one skillet butternut squash, sausage and kale gnocchi comes together in 30 minutes and is so easy to make! Tender butternut squash, hot Italian sausage, lacinato kale, sage, thyme, and pillowy soft gnocchi. This butternut squash gnocchi is the perfect fall pasta dish.

Why this recipe works

• Dicing the butternut squash allows the squash to cook quickly and become perfectly tender
• Using shelf stable store bought gnocchi and broth allows this dish to be cooked in one skillet, no need for boiling the gnocchi separately
• The hot Italian sausage complements the butternut squash for a spicy and sweet bite
• The lacinato kale is packed with nutrients
• Using fresh sage and thyme elevates the fall flavors in this dish

Preparing the butternut squash

1. Cut butternut squash in the middle using a sharp chef’s knife. If the squash is slippery, use a towel to secure.
2. Cut the squash down the middle to expose the seeds. Use a spoon to scoop the seeds and pulp out of the butternut squash, discard.
3. Slice the squash into ½ inch slices.
4. Dice the squash.

Kale

1. For this recipe I use lacinato kale (a.k.a. dinosaur or Tuscan kale). I prefer using lacinato kale in this recipe as opposed to curly or red kale, because it is more tender with a short cooking time.
2. Using a pairing knife, cut alongside the thick stem in the center to remove.
3. Chop kale
4. In a bowl of water, massage kale with your fingers for 2-3 minutes. This will help tenderize the kale.

Step-by-step cooking

For this recipe I use hot Italian sausage, but you can also use mild Italian sausage if you want less heat. Most grocery stores sell packaged or loose Italian sausage, but you can also buy the raw links and cut/remove the skin prior to cooking. As you cook, break the sausage into smaller crumbles. Use a slotted spoon to remove and set aside (leaving the flavored oil behind).

1. After removing the Italian sausage, add 2 tablespoons of butter and allow to melt.
2. Add in the diced butternut squash, fresh thyme, and fresh sage.
3. Next, sprinkle kosher salt, black pepper, and optional red pepper flakes. Allow the squash to cook for 4 minutes.
4. Minced shallot and garlic is added and sautéd for 1 minute until fragrant.

1. Next comes the chopped kale. Add to the butternut squash and mix to combine, the kale will begin to soften as it sautés.
2. Add in the crumbled Italian sausage.
3. 1 pound shelf stable gnocchi.
4. Mix to combine all the ingredients. Pour in 1 cup of chicken broth and bring to a gentle boil. Cover pan with a lid and allow the gnocchi to cook for 10 minutes, stirring every few minutes and re-covering.

After the 10 minutes have elapsed, taste a gnocchi and see if it is cooked through.

Finishing touches & storing

Once the gnocchi is cooked through, top with freshly grated parmesan and optional red pepper flakes.

• Storing: Store in airtight container in fridge for up to 4 days.
• Freezing: You can also freeze by allowing the dish to cool, placing in freezer safe bag, and freezing. To thaw, place in refrigerator overnight.
• Reheating: You can microwave or heat in oven at 350F for 20 minutes or until gnocchi is heated through.

For the web story version of this recipe, click here!

Looking for other squash recipes?

• Squash Skillet Lasagna
• Stuffed Acorn Squash
• Butternut Squash Mac and Cheese
• Slow Cooker Butternut Squash Soup
• Roasted Butternut Squash Salad

Made this recipe and loved it? Leave a star rating below!