Roasted butternut squash and gnocchi are served over whipped maple goat cheese in this impressive fall sheet pan dinner!
After making my Sheet Pan Baked Gnocchi last week, I decided to get into the fall spirit and make a fall version of that recipe.
The result is this:
- Pillowy golden-baked gnocchi and crispy chickpeas
- Roasted butternut squash & broccoli
- Fall seasonings (think thyme, ginger, and a lemon-maple glaze!)
- All piled high on a simple maple whipped goat cheese base
It may sound like a lot, but like all good sheet pan meals, it's actually a pretty straightforward recipe.
Ingredients & swaps
- Butternut squash: My tip to cut down on prep time is to buy pre-diced butternut squash or frozen butternut squash. If using frozen squash, cook it for the same length as the broccoli and gnocchi (20-25 minutes at 400F). It does not need to be thawed first, but note that it doesn't crisp as well as fresh squash.
- Gnocchi: Fluffy, pillowy potato that puffs and crisps up so well in the oven. I always keep a package on hand for quick meals like this or my skillet gnocchi and tomatoes.
- Broccoli (or other veg): One large crown sliced into small florets. Other good options are Brussels sprouts (sliced in half through the stem) or green beans.
- Seasoning blend: Ginger, cinnamon, nutmeg, thyme, and pepper blend together to create a cozy fall feeling.
- Goat's cheese: I use plain cheese and whip it with plain Greek yogurt and maple syrup. See below for substitution ideas.
- Maple syrup and lemon: This glaze is added at the same time as pecans (which can be substituted with walnuts if desired) to brighten up the veggies and gnocchi.
- Chickpeas: My go-to easy plant-based protein. After draining and rinsing, pat dry with a clean dish towel to help them crisp up in the oven.
Whipped goat cheese
I got the idea for serving the gnocchi and butternut squash on a bed of whipped goat cheese from the cookbook Six Seasons by Joshua McFadden. I cooked from this book as part of a cookbook club and a few of the dishes were served on whipped ricotta.
Which brings me to my note that the goat cheese is optional. I know it's a divisive cheese.
Not a fan of goat cheese? Try this with an equal amount of ricotta (for a more subtle, sweeter flavor) or feta (for a saltier, more intense flavor).
Or try this whipped tofu ricotta for an extra punch of plant-based protein.
It's combined with plain Greek yogurt to smooth out the cheese. Just process it in a food processor for a minute until fluffy, similar to the whipped feta used in my honey roasted carrots recipe.
Storage notes
- For leftovers, keep the whipped goat cheese and roasted ingredients stored separately. The goat cheese is best served chilled as a contrast to the other ingredients. Also, it doesn't reheat very well.
- Keep leftovers refrigerated for 3-4 days. I like to reheat roasted veg and gnocchi in the air fryer at 350F for just a few minutes, but you can also reheat them in a skillet over medium heat.
More easy sheet pan meals
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Roasted Butternut Squash and Gnocchi over Whipped Goat Cheese
Equipment
- 1 food processor with standard blade attachment
Ingredients
For the sheet pan
- 1 pound butternut squash see note #1
- 15 ounce can chickpeas
- 1 tablespoon oil more as needed
- 1 teaspoon dry thyme
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon table salt
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- dash of cinnamon
- 1 large broccoli crown
- 16 ounce package potato gnocchi
- 2 tablespoons lemon juice from one small lemon
- 1 tablespoon maple syrup
- ⅓ cup roughly chopped raw pecans see note #2
For the whipped goat cheese
- 4 ounce log plain goat cheese see note #3
- 5 ounce container plain Greek yogurt
- 1 tablespoon maple syrup
- pinch of salt
- olive oil as needed
Instructions
- Preheat the oven to 400F.
- Peel the butternut squash. Using a sharp knife, slice off the stem and bottom inch of the squash. Cut the squash in half to separate the stem and rounder base, then cut in half lengthways. Use a spoon or ice cream scoop to remove the seeds and stringy parts. Dice the squash into ½ inch pieces.
- Drain and rinse the can of chickpeas. Pat dry with a clean towel. Transfer to a parchment-paper-lined full sheet pan with the diced butternut squash. Drizzle with 1 tablespoon of oil.
- In a small jar, whisk together the seasonings: thyme, garlic powder, ginger, onion powder, salt, black pepper, nutmeg, and cinnamon. Sprinkle half of this over the veggies, tossing with a spatula to coat well. Spread into an even layer, then bake for 10 minutes at 400F.
- Meanwhile, slice the broccoli crown into florets and then slice the florets through each stem.
- Remove the sheet pan from the oven after 10 minutes. Add the broccoli florets, gnocchi, another drizzle of oil, and the remaining spice blend. Toss to coat, then spread into an even layer. Return to the oven to roast for 20 minutes.
- Meanwhile, in a small jar whisk together 2 tablespoons of lemon juice and 1 tablespoon of maple syrup.
- After 20 minutes, remove the sheet pan from the oven and add the pecans. Drizzle with the maple lemon mixture. Return to the oven for 5 minutes, or until the squash is blackened in places and the pecans are toasted.
- Meanwhile, make the whipped goat cheese. Add the goat cheese, Greek yogurt, 1 tablespoon maple syrup, and a pinch of salt to a food processor with a standard blade attachment. Process for a minute, until completely smooth, adding a splash of olive oil if desired for a silkier texture. Taste for maple syrup and salt.
- Spread a scoop of goat cheese on the bottom of each plate. Serve a few scoops of roasted squash and gnocchi on top. Enjoy!
Notes
- Butternut squash: If using frozen squash, cook it for the length as the broccoli and gnocchi (20-25 minutes at 400F). It does not need to be thawed first, but note that it doesn't crisp as well as fresh squash.
- Pecans: If using roasted/toasted pecans instead of raw, they do not need to be cooked. This recipe also works well with walnuts.
- Goat cheese: Not a fan of goat cheese? Try this with an equal amount of ricotta (for a more subtle, sweeter flavor) or feta (for a saltier, more intense flavor). Or try this whipped tofu ricotta for a dairy-free option.
- For leftovers, keep the whipped goat cheese and roasted ingredients stored separately. The goat cheese is best served chilled. Also, it doesn't reheat very well.
- Keep leftovers refrigerated for 3-4 days. I like to reheat roasted veg and gnocchi in the air fryer at 350F for just a few minutes, but you can also reheat them in a skillet over medium heat.
Aidan says
I made this tonight. It's 84° out here but I really want to get into fall so this was just the ticket. It was AMAZING. The textures, the flavors, simply divine. I followed your instructions precisely and it came out great. The only thing I'd change is maybe I'll do the goat cheese mix in my blender next time. My food processor might be too big for this quantity so even with scraping down the sides many times and plopping the mixture directly on the blades, I didn't get a good whip on it. Next time I'll give it a go in the Vitamix. If I could give this 100 stars, I would!
Cassidy Reeser, MS, RD says
I'm so happy to hear that it was a hit with you! Good note about the food processor- I believe mine is a 7 or 8 cup food processor. I can see how any larger would have trouble with whipping the cheese! Here's to hopefully cooler weather soon!