Butternut Squash & Sausage Baked Gnocchi
I’m on a butternut squash kick lately! They are the PERFECT fall food and this cooler weather just has me in the mood! I’m also OBSESSED with all of these social media Boursin cheese recipes – so I came up with my own! An EASY and DELICIOUS weeknight dinner idea!
Ingredients
- 1 butternut squash, peeled and diced into bite-sized cubes
- 1 lb Mild Italian Ground Sausage
- 16oz gnocchi
- 5.3oz Boursin Rosemary & Black Garlic Cheese Spread
- Finch & Fennel That’s Amore seasoning blend
- 3/4 cup vegetable stock
- 1/4 cup Half & Half
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup pecans, halved
- 2 sage leaves, finely diced
- 1 cup Panko Bread Crumbs
- Stock Market Butter Extra Virgin Olive Oil
- Stock Market Rosemary Extra Virgin Olive Oil
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
Directions
Preheat your oven to 350°F.
Dice the butternut squash into small cubes. In an oven save dish, combine the diced squash with 1/2 cup of vegetable stock, a pinch of Jacobsen’s Italian Sea Salt and freshly ground black pepper. Roast in the oven for about 20 minutes, or until the squash starts to soften just a bit (easily pierced with a knife).
While the butternut squash is cooking, heat Stock Market Rosemary Extra Virgin Olive Oil in a medium skillet; cook the mild Italian Ground Sausage until cooked through.
In the oven safe dish that the diced squash is cooked in, place the Boursin Rosemary & Black Garlic Cheese Spread in the middle of the dish; add the remaining vegetable stock and arrange the gnocchi around the butternut squash cubes; sprinkle the cooked sausage around the dish evenly and season with Finch & Fennel That’s Amore seasoning blend.
Roast in the oven for 15 minutes (or until the gnocchi and butternut squash are cooked and the mixture is bubbling). Stir gently to combine the gnocchi, butternut squash, sausage, and Boursin Rosemary & Black Garlic Cheese Spread. Sprinkle the shredded mozzarella cheese and pecans over the mixture and continue to roast for an additional 3 minutes (until the cheese is melted and golden).
In a small dish, toss the diced sage leaves with a little drizzle of Stock Market Butter Extra Virgin Olive Oil and panko bread crumbs; scatter over the dish. Return to the oven for a few extra minutes until the bread crumbs are golden and crisp.
Enjoy!
