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It’s time for a serious self-esteem, kitchen-confidence, OMG I AM SUCH A GOOD COOK boost! One Skillet Butternut Squash Gnocchi with Italian Sausage.

Butternut squash gnocchi with Italian sausage in a pot

It’s an easy recipe that cooks in one pan, but the moment you take a bite, you will want to hire yourself to be head chef in an Italian restaurant.

I’ve become more confident in the kitchen over the years and feel like I more or less know what to expect when I approach a recipe.

Every now and then, however, a recipe will catch me off guard in a very very good way.

This Italian sausage butternut squash gnocchi is one of those recipes.

I mean, I didn’t think it was going to be bad by any means.

Butternut squash (my fave fall veg), Italian sausage (all things good), and gnocchi (pure comfort food) are all involved.

Add some butter and a handful of Parmesan cheese, and you have a dinner dream team.

I was not, however, expecting this simple sausage and vegetable gnocchi to blow me away like it did.

I took a bite and had to pause to ask myself if I had really made it.

I suppose we are all allowed to blow ourselves away in the kitchen every now and then, but my goal has always been for other people to feel that way about a recipe.

This Italian sausage and butternut squash gnocchi made me feel that way about myself.

It was a cool sensation, and I can’t wait for you to try this recipe and experience it too!

One pan butternut squash gnocchi on a plate

5 Star Review

“Your description is spot on, I tasted this after making it and was blown away! It is so easy, so unique and everyone in the house loved it. This dish is truly gourmet!”

— Sarah —

How to Make Butternut Squash Gnocchi

Culinary rock star feelings aside, this is a delicious meal that is so easy to make, it almost feels like cheating.

  • The entire recipe cooks in one skillet, including the gnocchi.
  • Since it’s packed with both lean protein and veggies, it works as an all-in-one meal, no extra sides required (just like with this Cauliflower Pasta and Sweet Potato Pasta).
  • It tastes like fall comfort on a plate and had me convinced for a moment that I was back in Italy.

The Ingredients

  • Gnocchi. Delightful, pillowy-soft potato gnocchi is a true crowd-pleaser. It pairs perfectly with the Italian sausage and butternut squash. Want to try your hand at homemade gnocchi? Try my Sweet Potato Gnocchi.
  • Italian Turkey Sausage. For a boost of protein and even more comforting flavor, this recipe also includes Italian sausage. I use chicken or turkey sausage 99% of the time. It’s leaner than pork sausage but still delivers on flavor. Pinky promise, you won’t notice the swap.
  • Butternut Squash. Sweet, flavorful, and nutritious. Butternut squash is packed with vitamins, minerals, and antioxidants.
  • Spinach. For an extra boost of nutrition. Spinach is rich in fiber and vitamins.
  • Butter. Since this recipe obtains its soul-satisfying flavor from only a few ingredients, make sure you use a good-quality butter. It makes a world of difference!
  • Sage. For quintessential fall flavor.
  • Nutmeg. Adds an irressitable warmth and coziness to the dish. Plus, it tastes fantastic with the butternut squash!
  • Parmesan. The perfect finishing touch!

The Directions

  1. Brown the sausage and remove to a plate.
  2. Sauté the squash and onion with the garlic, sage, and spices.
  3. Add the chicken broth and gnocchi. Stir in the sausage and spinach. Top with Parmesan. DIG IN!

Dietary Note

  • To Make Vegan. If you need this to be a vegan butternut squash gnocchi recipe, you can swap the butter for vegan butter, vegetable broth for the chicken broth, omit the Italian sausage, and use a vegan Parmesan substitute.
  • To Make Gluten Free. For gluten-free butternut squash gnocchi, select a gluten-free gnocchi option. Note that you may need to adjust the cooking time accordingly.
Potato pasta, ground meat, and veggies in a pot

Storage Tips

  • To Store. Refrigerate leftover gnocchi in an airtight storage container for up to 4 days. 
  • To Reheat. Rewarm gently in the microwave or on the stovetop with a splash of extra chicken broth or water to keep it from drying out.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Brown the sausage up to 1 day in advance. Refrigerate it in an airtight storage container.

What to Serve with Butternut Squash Gnocchi

Italian sausage butternut squash gnocchi in a Dutch oven

I am so excited for you to try this butternut squash gnocchi recipe! If you do give it a go, please let me know how it turned out in the comments section below.

Hearing from you makes my day even more than a second helping of this gnocchi did (and you know how strongly I feel about it by now?).

Frequently Asked Questions

What is Gnocchi?

Gnocchi is a soft, pillowy, Italian-style dumpling that’s made from potatoes. It’s typically eaten like pasta with a sauce.

For this recipe, I recommend using premade, shelf-stable gnocchi, which you can find near the pasta in your grocery store.

Can I Use a Different Type of Italian Sausage?

I prefer to use Italian turkey or chicken sausage because they have less fat. However, you can certainly use Italian pork sausage if you prefer.

Can I Use Pre-Cut Butternut Squash Cubes?

Yes, you can cut a butternut squash yourself or use pre-cut butternut squash cubes. Depending upon the size they are cut, you may need to adjust the saute time accordingly.

One Skillet Butternut Squash Gnocchi with Italian Sausage

4.98 from 101 votes
One Skillet Butternut Squash Gnocchi with Italian Sausage and Spinach. Healthy, EASY recipe that cooks in just one pan! Pure comfort and so simple to make!

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Servings: 6 servings


  • 5 tablespoons unsalted butter divided
  • 1 pound ground sweet Italian turkey sausage removed from casings if needed
  • 1 small butternut squash about 1 1/4 pounds, cut into 1/2-inch cubes (about 3 1/2 cups cubes total; if you have a little extra, use a very large skillet and add it all if you really love squash, or reserve the extra for another time)
  • 1 small yellow onion diced, about 1 cup
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon rubbed sage or 1 tablespoon chopped fresh sage
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 to 2 cups low-sodium chicken broth
  • 1 pound potato gnocchi*
  • 5 cups loosely packed baby spinach about 5 ounces or 5 generous handfuls
  • 1/4 cup freshly grated Parmesan optional—we loved it both with and without
  • Pinch red pepper flakes optional


  • Melt 1 tablespoon of butter in a very large skillet with a tight-fitting lid over medium high. Once the butter is melted, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
  • Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden, about 8 to 10 minutes. Add the garlic, salt, pepper, rubbed sage (if using fresh sage, wait to add it until the end), and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
  • Add 1 1/2 cups chicken broth and gnocchi to the skillet. Increase the heat to medium high. Stir to coat the gnocchi, then cover the pan. Cook, covered, until the gnocchi is just tender, about 5 minutes. Uncover and stir in the sausage. Stir in the spinach a few handfuls at a time, allowing it to wilt. If you’d like a looser sauce, add a bit more chicken broth. Sprinkle with Parmesan and season to taste with additional salt, pepper, and red pepper flakes. Enjoy hot.



  • TO STORE: Refrigerate gnocchi in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm gently in the microwave or on the stovetop with a splash of extra chicken broth or water to keep it from drying out.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • *You can find packaged gnocchi near the pasta in your grocery store.
  • Nutritional info is calculated as 1 of 5, or about 1 1/2 heaping cups


Serving: 1(of 6)Calories: 396kcalCarbohydrates: 45gProtein: 18gFat: 18gSaturated Fat: 9gCholesterol: 67mgPotassium: 666mgFiber: 5gSugar: 6gVitamin A: 11442IUVitamin C: 50mgCalcium: 109mgIron: 11mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. This is what I will be making this weekend! I already have the butternut squash just waiting for inspiration…now i have it. What a great Fall recipe. Will let you know how it turns out. Thanks.

      1. When I made this, the squash didn’t keep its form and it became like a purée sauce almost. Is this supposed to happen?

        1. Hi Julia! Some of the squash pieces will become soft during cooking, which I think adds a delicious element to the dish. I hope you enjoyed the recipe!

  2. Erin, this was amazing! I just made this tonight and couldn’t stop myself from seconds as well! Followed the directions exactly and everything turned out perfectly. I love your recipes, I’ve been following along for about a year and have made more than I can count! 5 stars

  3. I made this last night and it was to die for.  I used the cauliflower gnocchi from TJs and it was so good.  My husband even loved the squash and he’s usually not a fan.  The perfect cold weather meal that I will be making until I can’t find the butternut squash anymore.  Thank you!5 stars

  4. Made this for dinner tonight and everybody loved it! My mom says it’s a keeper recipe. Used kale and pork sausage as substitutes and still tasted delicious5 stars

  5. This was so yummy! I lightened it up by using chicken sausage, light butter and cauliflower gnocchi and it was still amazing! Fall comfort food at its best! 5 stars

    1. I’m so happy to hear this is a winner, Kristina! Thanks so much for taking the time to leave this wonderful review!

  6. Made this over the weekend, it is SO wonderfully delicious. I cooked the butternut squash down a little more than the recipe called for, which resulted in some of the smaller pieces ‘melting’ into the sauce and spreading that butternut squash goodness all through every bite. This is such a great fall dish, it looks, smells and tastes like autumn!

  7. Erin!
    This was amazing. I realized too late that I didn’t have sage, so I used some poultry seasoning from my cabinet. It was still scrumptious. Would absolutely make it again!5 stars

    1. Maggie, I’m so happy to hear this was a hit! Thank you so much for giving it a try and taking the time to report back.

  8. Love, love, love this recipe!! It was not only absolutely delicious but so much fun/easy to make! I used the precut zigzag butternut squash from Trader Joe’s! And what’s not to love about a one pot wonder #lessmess !!5 stars

    1. Jaclyn, I’m so glad you enjoyed the recipe! Thanks so much for giving it a try and taking the time to report back!

  9. I have an obsession with butternut squash, and googling new butternut squash recipes brought me to your blog. I already made your Chicken and Wild Rice Casserole with Butternut Squash and Cranberries (amazing) and this was another great recipe. Sweet Italian turkey sausage was pretty expensive at my grocery store, so I just bought lean ground turkey and seasoned it with Italian seasoning, salt, and fennel when cooking and it turned out great. Thanks so much!5 stars

    1. Beth, I’m so glad to hear this recipe was a hit too! Way to be resourceful about making your own Italian sausage too.

    1. Hooray! I’m so happy to hear you enjoyed this, Lucie. Thanks for taking the time to leave this wonderful review!

    1. Hi Peggy, the current amount of butter is how I tested the recipe and what I can vouch for. You can certainly experimenting with cutting it back or using another cooking fat (like olive oil) of your choice. If you do experiment, I’d love to hear how it goes.

  10. This recipe is on my meal plan for next week, I have some Trader Joe’s frozen sweet potato gnocchi, think that will work? Or do I need the fresh stuff?
    Love this food blog!!

    1. Hi Sarah, I haven’t tested the recipe with that product, so I can’t say for certain. If you do decide to give it a try, I’d love to hear how it comes out!

  11. Can’t wait to try this. I make something similar after Thanksgiving when we have leftover stuffing. The main ingredient are turkey or chicken sausage, butternut squash, any leftover greens (spinach, kale, etc), onion, baked in oven with the stuffing on top towards the end of baking.Obviously, some of the above ingredients are cooked or sauteed first. But the gnocchi variation sounds good too.

  12. I stumbled upon this recipe looking for butternut squash recipes. This  was so delicious, only change was I used kale instead of spinach. I made it for guests and it was a huge success—can’t wait to make it again. Thanks!!!5 stars

  13. Just made this tonight as is and my husband and I thought it was great! Love the combination of sweet squash and spicy sausage (we used hot italians). It seemed way more naughty than it actually is. Thanks!5 stars

    1. Hi Jenna! It serves 4-6, depending upon how hungry everyone is and what else you are serving. (the total yield is 8 1/2 cups – I calced the nutrition as 1 of 5 or about 1 1/2 cups). I hope you love it!

  14. This recipe is amazing! I made it for dinner tonight and it was the perfect fall weather meal. It was like my husband and I were dining at a 5 star restaurant. The combination of ingredients is brilliant, and the recipe is simple to follow. Thank you for providing such specific, easy steps to follow. 5 stars

  15. My husband and I made this yesterday and it is phenomenal! Such a delicious combination of ingredients. It is also really filling and a great use of squash. Next time we will probably use a Tbsp or so less of butter, but otherwise, this recipe is just perfect! We did try adding a bit of parmesan but found it superfluous to the overall flavor. The sausage and butter bring enough salt and fat that we found it totally complete without the cheese. This will definitely be a new go-to Fall recipe for us!5 stars

  16. I made this tonight and it was SO good! It was my first time trying gnocchi ! The flavors of the sausage and the spices make the dish! Will definitely make this comforting dish again! 5 stars

  17. Hi Erin,
    It’s -20 here in Ottawa today and over 8 inches of snow has come down in our neighbourhood since this morning. It’s been a brutally cold Canadian weekend and so this is going to be our dinner this evening. We’ve made it a few times and all 3 of my children and my husband enjoy it. I love the one dish clean up and healthy ingredients!
    Thank you for the variety of healthy recipes you post that require a minimum of “gear” and culinary techniques! I’ve been subscribing and following you since I tried your General Tso’s Chickpeas recipe over a year ago (which was also a big hit)! We’ve tried so many of your recipes, and even got an Instant Pot to give some of those ideas a try -current faves include Golden Instand Pot Chicken and Rice, and Instant Pot Lentil Curry.
    Your ideas are always getting us to try a new ingredient or pairing, but are never too hard to find or crazy spicy -I’m definitely a much better cook who now enjoys my time in the kitchen thanks to you!5 stars

    1. Lisa, thank you so much for this wonderful comment—it truly makes my day to hear you’re making my recipes! I’m glad you enjoyed this one too. Stay warm up there!

  18. Do you cook the butternut squash in batches? I used a 12 inch skillet, but it was impossible to brown the squash, and I actually had to cover the pan and add liquid to get it to cook. Do you use an even larger pan? Very tasty dish!

    1. Hi Jess! I believe my pan is 13 or 14 inches and has high sides, so it can hold a larger amount. I can definitely see this being a squeeze in a short-sided 12 inch. Also, it’s easy to pick up a larger squash without realizing it, so that would crowd the pan too. You could also make this in a dutch oven or braiser if that gives you more space! I’m glad you enjoyed the dish.

      1. Would this recipe freeze at all? Looking for a good recipe to make in a larger batch and then freeze in individual portions for late work nights where I need a quick dinner! 

        1. Hi Lindsay! I haven’t tried freezing it myself, but I’m afraid the gnocchi may become mushy once thawed and reheated. If you decide to play around with it, I’d love to hear how it goes!

  19. This was a fantastic dish. Great combination of flavours and easy to make. I left out the turkey to make it a vegetarian dish and it was just as good. I love finding these meal blogging sites and so far most of the meals I’ve tried here have been awesome which tells me that Erin’s style of cooking and the spices/flavours she uses matches up great with my taste buds. Looking for my next meal now…5 stars

  20. Only 3 bites in but needed to write this review. Great recipe!! I will be making this again in the future. The perfect fall dish!5 stars

  21. I made this yesterday, but didn’t add the gnocchi, I had 2 helpings for dinner and wanted a 3rd. Lol
    Thank you for another Great Recipe. 

  22. Gave this one a go last night. Another two thumbs up for Erin from this guy! This is my kinda dish since it didn’t take a ton of ingredients or prep. I love your 1 pan recipes! The (fresh) sage and squash make a really unique taste. I kinda wonder what this would have been like with the dry kind of sage since I’m lazy and cheap. I never made anything with butternut squash before, so I wasn’t sure how to prep the squash or how heavy a squash would equate to 1.25 lbs cubed squash. I ended up buying a 2 lb squash and that yielded 1.5 lbs after chopping it up.5 stars

  23. I made this tonight, it was outstanding! I used the 2 cups of broth as I used 4-1/2 cups squash. I did not have spinach so I added left over fresh green beans from yesterday’s dinner. The flavors were so good. My husband must have told me 1/2 a dozen times how much he liked it. Thank you!5 stars

  24. ERIN!!! Oh my wow this dinner was amazing. Thank you for such a delicious, easy recipe! I added brussel sprouts along with the squash and it was just delicious!!!5 stars

    1. YAY! I’m so happy to hear that you enjoyed this recipe, Jessica! Thank you for taking the time to share this kind review!

  25. I have not tried this delicious looking recipe, because you have no sodium content listed . I have noticed that happening with other recipe websites and I consider it an insult to my intelligence
    and that of every other person who makes a point of using all available info of the food they eat.many of us are sensitive to many different things and as we age these tend to become more troublesome to our health. i assume the NA content is so high it would affect my health . if you can remedy the situation I’d love to try the recipe.

    1. Hi BJ, sodium content can vary so much based on the brands of ingredients used. I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I apologize for any inconvenience, and I hope this helps!

  26. This was SO DELICIOUS!! My husband loved it too. Am saving this recipe. I used pork sausage which was delicious but very greasy. I will try it with Turkey sausage as in your recipe next time. I’m looking forward to trying out your other recipes.5 stars

  27. This is one of my all-time favourite recipes and one that I pull out especially when I have company and am feeling like a warm and cozy meal. It introduced me to Erin’s recipes and I haven’t looked back. Her instructions are so easy to follow, and you seriously will impress with this. I cook the sweet potatoes a few extra minutes cause I like them mushy. LOVE THIS!!!!5 stars

  28. I’m excited to give this a try – it sounds amazing – but do you have any thoughts on how I might need to adjust if i’m using freshly made gnocchi rather than dried?

    1. Hi Cindy! I haven’t tested the recipe with homemade gnocchi, so I can’t say for certain. If you do decide to give it a try, I’d love to hear how it comes out!

      1. Will do – it’s on the menu for next week, even though it does sound like a fall recipe :) Another question though – how much would you say a pound of cooked gnocchi is? I’ve never used the dried version so I don’t know how to compare. I suppose it doesn’t really matter as long as it looks like a reasonable amount to go with the squash and spinach…

        1. Hi Cindy! Unfortunately, it’s hard to say how much a pound would be, because size can vary. You could eyeball the portion, as you mentioned, or weigh your homemade gnocchi to be safe. Since this recipe was developed for dried gnocchi, the homemade version may not absorb the broth in the same way. You could experiment by cooking the gnocchi separately and stirring it in at the very end (again, I haven’t tried this myself). I hope this helps!

          1. The fresh gnocchi definitely did not work but the rest of it was so good that we’ll definitely make it again. (The gnocchi came out as gummy little dumplings)

            Might try making the gnocchi separately and serving the rest of the stuff on top of the gnocchi – or just skipping it altogether and serving it with farro or quinoa instead – or just on its’ own! (or maybe throw in some garbanzos if I have a few just laying around and call them faux gnocci)

            Regardless – this is delicious and very, very easy to do!

          2. Thank you for taking the time to report back, Cindy! I hope you enjoy it even more next time!

  29. Made this tonight. It really is delicious and you’re not kidding about how the combination is even better than you’d think it would be with these ingredients. I’m a butternut squash fan anyway, but the combo is yummy! Thank you for dinner and for several lunches and dinners!5 stars

  30. I decided this year that butternut squash is one of my favorite fall foods. (How did I miss cookinking with it for so many years?) This is one of the best recipes I have tried with it! I highly recommend, but I will say it took me longer to cook it than the recipe said. But that is usually the case – I guess I am a slow chef. ?5 stars

  31. Had a similar list of ingredients but a little more of each ingredient (1.9 lbs Sweet Italian sausage links which, after browning outside initially, I sliced into medallions to brown inside), more cubed butternut squash (2 full cups plus more – the dog enjoyed some, as well), increased the amount of onion (1 & 1/2), garlic (5 cloves, minced) and a handful of rubbed sage, 2 cups of veggie broth (still stayed with one pound of gnocchi: though, I was tempted…) – then watched this recipe transform into magic.

    I’m going to revisit this recipe time and time again, then try turning it vegetarian and then vegan.5 stars

  32. I loved this recipe! It’s a new family favorite. I used 5 cups chopped butternut squash. I also cut the butter down to 2 tablespoons total since I was using venison/pork sausage, which has more fat than Turkey sausage.5 stars

  33. I made butternut squash gnocchi and have it frozen. If I wanted to incorporate it into this recipe, do you recommend I cook it first and then proceed with the rest of the recipe or just cook it as written? Thank you, very excited for this.

    1. Hi Takieta! I haven’t tested the recipe with frozen gnocchi, so I can’t say for certain. If you do decide to give it a try, I’d love to hear how it comes out!

  34. My family is vegan and gluten-free, so I used gf gnocchi and Beyond Meat Hot Italian Sausages. Fantastic and very tasty, especially with a glass of red ?5 stars

  35. Just made this for our Sunday night dinner. Wow! I agree with the comments that say this is restaurant worthy. The flavors are wonderful, and with veg prep done earlier in the day, it came together so easily. Thanks Erin for a great recipe!5 stars

  36. What type of gnocchi did you use for this? I see an asterisk but could not find a corresponding note. The recipe sounds great, but I don’t want to use frozen gnocchi if that will not work.5 stars

  37. I used hot Italian turkey sausage. My daughter who is college age literally licked the bowl. Delish ? Thank you for sharing!5 stars

  38. this was very good!
    I had some sausage in the freezer that I had bought at BJs prepackaged
    Unable to remove casing so just chopped into bite size pieces.
    My husband loved it and asked if I can make again! He’s not usually a fan of butter nut squash but I snuck it in this one.
    Reheats well5 stars

  39. I’ve made this twice and both time it’s been easy and amazing! I had cauliflower gnocchi instead of regular. I don’t boil it though. Sauté on the side to crisp it up and then add it at the end. So good!5 stars

  40. This is just SO good. My husband and all my kids love it. We double the recipe so we all get our fill and have leftovers. Outstanding!5 stars

  41. Your description is spot on, I tasted this after making it and was blown away! It is so easy, so unique and everyone in the house loved it. I appreciate how your recipes encourage me to step out of my comfort zone without being too intimidating. This dish is truly gourmet!5 stars

  42. Lovely recipe! With so few ingredients I opted for a high quality chicken Parmesan sausage and it was amazing. Nice comforting meal thank you!5 stars

  43. Hi Erin, I absolutely love this dish. My in-laws are coming to visit and my MIL has a low-carb diet. I was thinking to make soup and salad on the side so MIL could decide how much of the main dish (this recipe) she wants to eat but have the option to fill up more on low-carb sides. Do you have a suggestion of what soup might pair well with this recipe?

    1. Hi Keiko! You could definitely try something like instant pot tomato soup ( or roasted carrot soup ( I also have a ton of soups on the site if you’d like to check them out!

  44. Absolutely delish! I’m vegan so I subbed vegan sausage and added sliced mushrooms. I also had cauliflower gnocchi in the freezer so I used that, and it turned out yummy. Thanks for a great recipe!5 stars

  45. I just made this recipe this afternoon as I am going to take it to work with me, so I will let you know how it is. I didnt read recipe fully and just added parmesan cheese in with everything and also added dried cranberries…… post to follow after eaten!

  46. DELISH!! I was worried that the stock would make things come out too watery but I just added parmesan while it was still in the pan and it thickened up nicely. I can’t wait for leftovers tomorrow!5 stars

  47. Made this recipe for the first time tonight! Super easy and incredibly delicious! Comfort food perfect for a cold November night :) Used honey garlic sausage which turned out wonderful!5 stars

  48. My son and I made this tonight. 3 of us loved it, and the 4th was willing to eat a small bowl (he hates squash). In our family, that reaction warrants 5 stars and an addition to the regular dinner rotation. We’re always looking for tasty vegan recipes to serve to my mother in law, so replaced the sausage with a blend of crumbled tofu and tempeh that we spice up and bake in the oven as a ground beef replacement, and it worked great! We kept the butter and parmesan for this first try, but I think we’ll be able to replace the butter with olive oil and a pinch more salt, then hold the parmesan on her portion so we can make it for her next time she visits.5 stars

  49. Oh my gosh! This dish is so delish.
    I did substitute with Gluten Free Gnocchi
    by DELALLO. Still so so good.
    The whole family loved it.
    I will make this again!5 stars

  50. My husband I made this tonight and it was absolutely delicious!!!! I cut the butter down to 3 tbsp (instead of 5) but otherwise didn’t need to make any changes! Normally I find recipes don’t have enough seasoning but this one is full of flavor and lacked nothing! This is going into our permanent rotation as it is fairly easy and scrumptious!!! Thanks so much Erin!5 stars

  51. Made this for the first time tonight, and was so glad I did!! My two teens, that don’t get very excited about squash, both really enjoyed it!! Great textures and flavors!! Will definitely make again♥️ I did end up using a little more broth, probably closer to two cups.. 😊5 stars

  52. I’m glad I impulsively brought home a butternut squash, because this recipe blew my expectations away!! I used 3 of the 5 tbsp of butter called for, and ground turkey with some added Italian seasonings (to mimic Italian turkey sausage that I can never find). Fantastic recipe, thank you for another winner, Erin!5 stars

  53. Hello, I used your recipe as a starting point, what I did was take chicken thighs and cook them in the frying pan with onions and garlic and butter and then I added marinated Portabella mushrooms cut up in strips I had marinated the Portabella mushrooms and a vinaigrette and oil delicious I then added the sage from the garden and fried that up until it was cooked proceeded to add the one cup of chicken broth and then then I I used butternut squash gnocchi I found the broth was too much so I added more gnocchi and also had to add cornstarch to thicken the sauce and then proceeded to add spinach and Parmesan cheese it was delicious oh yes I also added plum tomatoes I had chopped up some tomatoes and put them in when I was cooking the mushrooms and onions your recipe is wonderful for a starting point next time I’ll have to try just following a recipe which I don’t do very often but I got to say mine was spectacular thanks for the idea

  54. When you say wait until the end to add fresh sage, you mean after the gnocchi is cooked? Alllll the way at the end? Or just at the end of the squash cooking?

  55. I loved this dish! I halved the recipe. I used ground turkey instead of sausage. I needed to cook the squash a little longer, fortunately I waited to add the gnocchi. I used frozen spinach and gluten free gnocchi. I also added toasted pine nuts after the Parmesan cheese. This will be a new regular in our meal rotation for sure!5 stars

  56. THIS RECIPE IS SO GOOD AND EASY!! I never give reviews for recipes, but I had to for this one! I’m not the best cook, but this dish is delicious and easy to make and my husband loves it too! We make it in a cast iron pan and it is wonderful.5 stars

  57. Hi there! Have not made the recipe yet but plan to tonight. I did have a question…
    Does the gnocchi need to be cooked first before I add it to the pot or can I put it in frozen?

    1. Hi Sally, you will be adding uncooked gnocchi to the skillet and cooking it in Step 3. But this recipe calls for fresh or packaged gnocchi. I’m assuming that if it is frozen, you’ll have to cook it longer. Hope this helps!

  58. I used a recipe for loose chicken sausage (ground chicken and spices) and this was DELICIOUS!! Perfect Fall comfort food5 stars

  59. This was so delicious! I made the whole thing vegan using Field Roast apple and sage sausage and vegan butter, parmesan, and stock. It was so flavorful and cozy!5 stars

  60. Used a baby spinach/arugula mix for the greens. Drained the fat from the sausage, but did not wipe the skillet. Instead of adding more than 1.5c. broth, used only 3Tbsp butter with squash/onion and added about 1/3 c. heavy cream at the end (and red pepper flakes are not optional!) Delicious!5 stars

  61. This was outstanding. Made GF with cauliflower gnocchi (Wegmans is yummy). Definitely a keeper. Thank you.5 stars

  62. We are trying out the meal plan this week. I made this using chicken sausage with kale and included the red pepper flakes. It was absolutely delicious. Per my husband, this recipe is a keeper!5 stars

  63. I made this recipe last night and it was delicious. So easy to make. I shared it with my neighbor and now she is making it too.5 stars

  64. This was excellent and so quick and easy! Much as you described, I wasn’t sure how it would be, but we all loved it.5 stars

  65. This is in my top 5 from your collection!! Thanks for another great meal! I not only love the way it smells & tastes, I also genuinely enjoy the process of making this dish. It taste way more complicated than it is- which make me feel like a pro. It’s always a huge success for large family gatherings. Rarely any leftovers!!
    *I just need to remember to use a bigger skillet!5 stars

  66. Made this tonight for my 94 y/o Mother, my son and 2 young grandchildren. It was a hit across the generations! I used frozen cubed butternut squash and this dish from start to finish was on the table in 30 mins! The flavors were so delicious, the textures complimented each other so well…it’s definitely a keeper! One pot, so easy clean up too!5 stars

  67. We skipped the parmesan and used the full two cups of broth. Offered parm as on the side and no one took it. Both my kids didn’t care for it. My husband said it was ok. I did enjoy leftovers the next day better than the fresh meal I think. Anyway, too many steps to bother with for a meal that my family just considers bad to ok.

    1. I’m sorry to hear you didn’t enjoy the recipe. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  68. Wow!! So savory and delicious!! Definitely one of the best one pan meals I’ve ever made. 🤤5 stars

  69. Five star recipe used pre-bought chicken Parmesan and spinach sausage. Eliminated the Parmesan since it was in the pre-bought sausage and left it on the table for guests to add. A huge hit and extremely easy to make. Great dinner party recipe. Thank you!5 stars

  70. This was a great recipe! I used Italian hot sausage because that’s what I had. Next time, I will use sweet because I think the hotness overpowered the other seasonings. It was still tasty, and I would make it again.5 stars

  71. Delicious! We went back for seconds! I didn’t have sausage, so I substituted chicken breast and (as per the new show The Blue Zones reporting that centenarians in SA do this…) I added corn and black beans to make the dinner have all nine essential amino acids. They went perfectly with the other ingredients! My 24 year old son said it was fantastic! ⭐️⭐️⭐️⭐️⭐️5 stars

  72. AMAZING!!! Thank you for this recipe!! I’m a college student with very limited cooking skills & I was able to make this in less than an hour with only a few dishes to wash :-) Very hearty and filling & tastes just like FALL!!! Fed me AND my boyfriend AND my roommate AND we still have leftovers!!!! 10000/10 Erin you are a genius <35 stars

  73. I never comment on random recipes I find but I had to for this one. It was SO GOOD!!! Absolutely going to be making this on the regular!!! I measured with my heart on the garlic, nutmeg, and Parmesan cheese and used canned butternut squash purée instead. Oh I used sage breakfast sausage too. Just LOVE that it’s a one pot meal and it was so easy to make!!!! Delicious!!5 stars

    1. I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  74. Delicious! I used mild Italian sausage and measured the garlic with my heart. Red pepper flakes are def not optional. They make the whole dish!5 stars

  75. I made this for the first time last night and it was delicious! I roasted my squash and added it at the end and used hot Italian sausage instead of sweet, but it was perfection! We will definitely make this cozy fall meal again!5 stars

  76. Despite the great reviews, I was a little skeptical. But the sauce got thick like Gravy and the overall flavor was almost like a stew, it was a hit. I used hot Italian sausage and found it too salty, would add less salt next time4 stars