Get ready to savor the essence of fall with this easy-to-make Roasted Butternut Squash and Kale Gnocchi recipe! This delightful dish perfectly combines the sweet, nutty flavors of roasted butternut squash with the earthy goodness of kale, all complemented by rich garlic. Each bite offers a wonderful texture that is both comforting and satisfying, making it a perfect choice for cozy evenings. Simple yet delightful, this recipe is a testament to the bountiful flavors of the season and is sure to impress both family and friends alike.
Incorporating butternut squash and kale into your recipe offers numerous benefits; butternut squash is rich in vitamins A and C, providing antioxidants that boost your immune system and promote healthy skin, while its fiber content aids digestion and helps maintain a healthy weight.
Kale, on the other hand, is a superfood loaded with vitamins K, A, and C, as well as minerals like calcium and potassium, which support bone health and reduce inflammation.
Together, these ingredients create a nutrient-dense dish that not only delights the palate but also nourishes the body, making it an excellent choice for those seeking a healthy, flavorful meal.
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 cups chopped kale packed
- 6 unpeeled garlic cloves
- Avocado Oil spray or 2 tbsp olive oil
- 1 tbsp fresh thyme, minced
- salt to taste
- onion powder to taste
- 2 tbsp unsalted butter
- 1 lb gnocchi
- 1/3 cup grated Parmesan cheese
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Roasted Butternut Squash & Kale Gnocchi
Preheat oven to 400℉ and prepare baking sheet with a silicone baking mat.
On your baking sheet, spread butternut squash, kale, whole garlic gloves and thyme. Spray with avocado oil (or 2 tbsp olive oil). Season with salt and onion powder to taste.
Mix ingredients together to combine then spread back out in a single layer.
Roast butternut squash mixture at 400℉ for 25-30 minutes or until the squash and garlic are tender and kale is crispy.
While your pan is in the oven, melt 1 tbsp of butter in a large nonstick pan over medium-high heat. Once melted, add gnocchi and fry until golden brown. Flip gnocchi to roast evenly and add remaining 1 tbsp butter.
Remove pan from oven and set aside. Remove garlic cloves from pan and mash into a paste and toss back into the butternut squash and kale.
Remove gnocchi from heat and add into roasted butternut squash mixture. Toss to evenly combine.
Season with additional salt if needed and Parmesan cheese.
How to store your Roasted Butternut Squash & Kale Gnocchi
Storing: Store your Butternut Squash Gnocchi in the refrigerator for up to 6 days
Reheating: Reheat butternut squash gnocchi in the microwave in individual servings for 2-3 minutes at a time; stirring at 30 second intervals until heated thoroughly.
Tools & Supplies for making Roasted Butternut Squash & Kale Gnocchi:
More Fall recipes to try:
Roasted Butternut Squash & Kale Gnocchi
Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 cups chopped kale packed
- 6 unpeeled garlic cloves
- Avocado Oil spray or 2 tbsp olive oil
- 1 tbsp fresh thyme, minced
- salt to taste
- onion powder to taste
- 2 tbsp unsalted butter
- 1 lb gnocchi
- 1/3 cup grated parmesan cheese
Instructions
- Preheat oven to 400℉ and prepare baking sheet with a silicone baking mat.
- On your baking sheet, spread butternut squash, kale, whole garlic gloves and thyme. Spray with avocado oil (or 2 tbsp olive oil). Season with salt and onion powder to taste.
- Mix ingredients together to combine then spread back out in a single layer.
- Roast butternut squash mixture at 400℉ for 25-30 minutes or until the squash and garlic are tender and kale is crispy.
- While your pan is in the oven, melt 1 tbsp of butter in a large nonstick pan over medium-high heat. Once melted, add gnocchi and fry until golden brown. Flip gnocchi to roast evenly and add remaining 1 tbsp butter.
- Remove pan from oven and set aside. Remove garlic cloves from pan and mash into a paste and toss back into the butternut squash and kale.
- Remove gnocchi from heat and add into roasted butternut squash mixture. Toss to evenly combine.
- Season with additional salt if needed and parmesan cheese.
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