Celebrate the cozy flavors of fall with this one-pan Lucy™ Apple Fall Feast. This hearty sheet pan dinner brings together sweet Lucy™ Rose or Lucy™ Glo apples, caramelized delicata squash, savory turkey kielbasa, and crisp kale, all roasted to perfection. Topped with a luscious sage brown butter infused with maple syrup and a hint of lemon, this dish captures everything we love about the season: warmth, simplicity, and incredible flavor. It’s an easy weeknight meal that delivers the comfort of autumn in every bite.
Ingredients
For the Sheet Pan:
• 1 package of frozen or shelf stable gnocchi
• 2 Lucy™ Rose or Lucy™ Glo apples, sliced thin
• 1 delicata squash, halved, seeded, and sliced into thin half moons
• 1 small red onion, sliced thin
• 12 oz of turkey kielbasa or chicken sausage, sliced in half
• 1 head of kale, torn into large pieces and tossed lightly with olive oil
• 3 tbsp olive oil (some for the pan, some for tossing the kale)
• 1/2 tsp salt
• Cracked black pepper to taste
For the Sage Brown Butter:
• 1 stick unsalted butter
• 8 fresh sage leaves
• 1 tbsp maple syrup
• Squeeze of lemon
• Pinch of red pepper flakes
Optional Garnish:
• Toasted hazelnuts
• Shaved or grated parmesan
Instructions:
1. Preheat oven to 425°F (220°C) and lightly oil a large sheet pan.
2. Add gnocchi, apples, delicata squash, red onion, kale, and sliced sausage to the pan.
Drizzle with 3 tablespoons of olive oil, season with salt and cracked pepper, and toss to
coat evenly.
3. Spread everything out in an even layer and roast for 25–30 minutes, flipping halfway
through, until the gnocchi is golden, the squash is tender, and the kale is slightly crisp.
4. While the sheet pan roasts, make the sage brown butter. In a small saucepan over
medium heat, melt the butter until it begins to foam. Add the sage leaves and cook until the
butter turns golden brown and smells nutty. Remove from heat and stir in maple syrup,
lemon juice, and red pepper flakes.
5. Drizzle the warm sage brown butter over the roasted sheet pan ingredients and toss
gently to combine.
6. Serve immediately, topped with toasted hazelnuts and a sprinkle of parmesan, if desired.
Recipe by Valerie Musser of @whosagoodlizard
