Hope everyone had a wonderful Thanksgiving! My oldest daughter was here with the joys of my life, Bryce & Paige and we had a lovely turkey dinner with my son-in-law’s parents at their home. We did miss my youngest daughter but soon we will be out to California to visit her and her family (Chris & Snoop) to celebrate! As most of you know my family is very dear to me and my wish for you is to have as much happiness with yours as I have with mine❤️ Have a wonderful Holiday Season and Blessed New Year!!😘
Love and Kisses, Karen
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes
4 tablespoons olive oil, divided
salt and black pepper, to taste
1 to 2 lbs. Potato Gnocchi (Homemade or store bought)
1 small red onion, diced
Bulk Italian sausage
1 sm. bunch each of cleaned, chopped Kale (ribs removed) & Swiss Chard
3 lg. cloves garlic, minced
1 teaspoon finely chopped fresh rosemary
1/2 cup dried cranberries, divided
grated Parmigiano Reggiano
Preheat oven to 400 degrees F. Place butternut squash on a large baking sheet and drizzle with approx. 2 tablesps. of olive oil, Season with salt and pepper to taste. Place in the oven and roast until butternut squash is tender, about 30 minutes. Remove from oven and set aside.
Meanwhile, bring a large pot of water to a boil and cook the gnocchi according to directions. Drain and set aside.
While pasta is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add the bulk sausage and cook, crumbling it with a spoon, until browned. Stir in the Kale, Swiss chard, garlic, rosemary, and 1/2 of the dried cranberries. Cook until the greens are wilted…Add the butternut squash and drained gnocchi, blend all together gently. Garnish with grated Parmigiano Reggiano cheese, salt & pepper and top with more cranberries. Serve immediately. Enjoy!❤️