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Butternut Squash, Sausage, and Kale Gnocchi

small butternut squash (about 2 cups)

olive oil              Divided

potato gnocchi

red onion

uncased Italian sausage

kale

garlic cloves

fresh rosemary

dried cranberries

parmesan cheese

kosher salt

freshly ground black pepper

Oven

Place butternut squash on a large baking sheet and drizzle with 1 T olive oil. Season with salt and pepper. Roast in 400º oven until squash is tender, about 25 minutes. Remove from oven and set aside.

Meanwhile, bring a large pot of water to a boil and cook gnocchi according to directions. Drain and set aside.

Heat the remaining 1 T olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add sausage and cook, crumbling with a spoon, until browned (5-7 minutes).

Stir in kale, garlic, rosemary, and dried cranberries. Cook until kale is wilted, about 5 minutes.

Add butternut squash and drained gnocchi. Finish with grated parmesan cheese, season with salt and pepper, and serve immediately.