Bring a large pot of water to a boil for the gnocchi.
Preheat a large cast-iron skillet over medium-high.
Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes. Reserve the bulb portion to roast for another meal.
dd the olive oil to the skillet, two turns of the pan; Add the sausage. Cook, stirring occasionally and breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl.
Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel.
Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes.
Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the sausage; transfer to the oven.
Roast until the squash is tender, 12 to 15 minutes.
Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season.
Top with the sage leaves. Serve with the grated cheese.
Ingredients
4 tbsp West Creek butter
1 butternut squash , 1 1/4 to 1 1/2 lb
1 1/2 - 2 cup West Creek chicken stock
4 Peak Fresh Produce® Garlic, Clove(s), crushed
1 1/2 lb Piancone® Pasta, Gnocchi
1/4 tsp nutmeg, freshly grated
2 tbsp Piancone® Oil, Olive
Roma Parmigiana Romano Blend
16 large sage leaves, fresh
salt and pepper
6 links Roma sweet sausage with fennel, thawed, casings removed
