Rachael Ray: Butternut Squash, Sweet Sausage, Gnocchi & Sage

Rachael Ray: Butternut Squash, Sweet Sausage, Gnocchi & Sage

Looking for a new dish to prepare this winter? Rachael Ray shared one of her latest recipes from her seasonal magazine Every Day with Rachael Ray December 2016. Her Butternut Squash, Sweet Sausage, Gnocchi and Sage may be your new favorite dinner recipe! The sweetness of the squash and sausage combined with the hearty gnocchi and sage is exactly what your taste buds have been craving. Plus, you can easily substitute your favorite, similar ingredients to fix this dish to your liking!

To get the recipe, click next page.

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Rachael Ray: Butternut Squash, Sweet Sausage, Gnocchi & Sage Recipe Ingredients

Rachael Ray: Butternut Squash, Sweet Sausage, Gnocchi & Sage

Rachael Ray’s Butternut Squash, Sweet Sausage, Gnocchi, and Sage recipe will soon be your favorite way to warm up during cold weather. (jenarrr / Flickr)

  • 2 tbsp olive oil
  • 4 tbsp butter
  • 4 cloves garlic – crushed
  • about 1/4 tsp freshly grated nutmeg
  • 1 1/2 to 2 C chicken stock
  • grated Parmigiano-Reggiano – for serving
  • 1 butternut squash (1 1/4 to 1 1/2 lbs)
  • 6 links (about 1 1/2 lbs) fresh sweet sausage with fennel – casings removed
  • 16 large fresh sage leaves
  • salt and pepper
  • 1 C white wine
  • 1 1/2 lbs fresh gnocchi

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Rachael Ray: Butternut Squash, Sweet Sausage, Gnocchi & Sage Recipe Directions

  1. Preheat the oven to 475 degrees
  2. Bring a large pot of water to a boil for the gnocchi
  3. Preheat a large cast-iron skillet over medium-high
  4. Cut the neck off the squash then peel and cut it into 1- to 1 1/2-inch cubes
  5. Save the bulb part to roast for another meal
  6. Add the olive oil to the skillet then add the sausage
  7. Cook until browned, approximately 8 minutes, breaking into small pieces
  8. Use a slotted spoon to transfer the sausage to a bowl
  9. Add the butter to the skillet then add the sage once melted
  10. Cook until the sage is crispy and the butter has browned, about 2 minutes
  11. Use a slotted spoon to transfer the sage to a paper towel
  12. Add the garlic to the skillet and stir for 1-2 minutes
  13. Add the squash, season with salt, pepper, and nutmeg, then add the wine and cook, stirring often, for about a minute to reduce
  14. Add 1 1/2 to 2 C stock, then bring to a boil
  15. Add the saved sausage then transfer the skillet to the oven
  16. Roast until the squash is tender, 12-15 minutes
  17. Salt the boiling water, add the gnocchi and cook for about 3 minutes, until they float to the surface
  18. Drain and toss with the sausage and squash
  19. Top with sage leaves
  20. Serve with grated cheese at the table

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