Pantry Challenge: Sweet Potato Gnocchi Bake & Butternut Squash Sauce with Chicken Sausage

Welcome back! Today we’re doing a Pantry Challenge and focusing on using up ingredients that have been sitting in my fridge, freezer, and pantry. I love days like this because I can get creative in the kitchen, reduce waste, and make delicious meals at the same time.

For today, I made two recipes:

I used ingredients like butternut squash, sweet potatoes, frozen spinach from 2023, apple chicken sausages, tortillas, and salsa verde—all things I needed to finish before they went bad.

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Step 1: Prepping the Butternut Squash

I first checked the butternut squash to make sure it was still good—firm and solid, with only minor blemishes.

I peeled it and chopped it into evenly sized pieces.
I boiled the squash until soft while I prepped the other ingredients.
I let it cool slightly, then blended it into a smooth puree for the sauce.

For the sauce, I added:

4 oz milk
Salt and pepper
Sage
Dairy-free parmesan

I blended it with my immersion blender and tasted it. It initially reminded me of baby food, so I added more spices. Once I adjusted the flavor, the sauce became creamy and delicious, perfect for pouring over gnocchi.

Step 2: Making the Sweet Potato Enchilada-Style Bake

While the butternut squash cooked, I prepped the sweet potato bake:

I sautéed frozen onions in a bit of oil (using the last of my frozen garden onions).
I added ground chicken as a substitute for ground turkey, seasoning it with garlic, salt, pepper, chili powder, cumin, and a touch of cayenne.
I drained and rinsed the sweet potatoes and black beans, then stirred them into the pan.
I poured in salsa verde (from my 2023 canning), adding a touch of sugar to balance the flavors.

I tore the tortillas into pieces and layered them into the dish for a casserole-like texture. I topped everything with shredded Mexican-style cheese and let it simmer on low for a few minutes to meld the flavors.

Step 3: Cooking the Chicken Sausages

Next, I cooked the apple chicken sausages:

I chopped them into rounds and placed them in a single layer in the pan.
I sautéed them until golden brown and crispy on both sides, then added onions and garlic.
Cooking them this way gave the gnocchi bake extra flavor and texture.

Step 4: Cooking the Gnocchi

I cooked the sweet potato gnocchi directly from frozen—never thaw it first, or it gets mushy.

I cooked only half the batch at a time to keep the water hot.
I stirred in spinach while the gnocchi boiled.
After draining, I combined the gnocchi with the cooked sausages, onions, and garlic.

I added a portion of the butternut squash sauce, thinning it slightly with milk to achieve a perfect consistency.

Step 5: Assembling the Meals

I combined the sweet potato gnocchi bake with the sausage and spinach mixture, then topped it with sauce and mozzarella.
I simmered the enchilada-style sweet potato bake for a few minutes so the tortillas softened and flavors blended.

Both dishes turned out beautifully. They also work perfectly for freezing, so I can enjoy them on busy days. The gnocchi bake had a creamy, flavorful sauce, and the enchilada-style bake delivered hearty, comforting textures and bold flavors.

Pantry Challenge Wins

Today I used up:

Butternut squash
Sweet potatoes
Frozen spinach from 2023
Apple chicken sausages
Tortillas
Salsa verde

I love clearing out ingredients while creating delicious, freezer-friendly meals. Both recipes taste amazing and save me time during the week.

Tips for Successful Pantry Challenge Cooking

Cook gnocchi from frozen to maintain texture.
Adjust sauces with spices and milk to balance flavors.
Use frozen vegetables to save time and reduce waste.
Cook proteins in a single layer for crispiness and even browning.
Simmer casseroles briefly to let flavors meld before freezing.

Both recipes turned out incredible. These “use it up” meals show that you can create gourmet-tasting dishes with leftover ingredients.

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