Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and salt, then spread it on a baking sheet. Roast for 25-30 minutes until tender.

Once roasted, let it cool slightly, then mash it with a potato masher until smooth.

In a mixing bowl, combine the mashed butternut squash, ricotta cheese, beaten egg, and salt. Mix until well combined.

Gradually add the flour, mixing until a soft dough forms. You may need more or less flour depending on the moisture of the squash.

Dust a clean surface with flour. Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into 1-inch pieces.

Use a fork to press down on each piece to create ridges.

Bring a large pot of salted water to a boil. Add the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes.

Remove with a slotted spoon and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sage leaves, cooking until fragrant, about 2 minutes.

Add the cooked gnocchi to the skillet, tossing to coat in the butter and sage. Sprinkle with grated parmesan before serving.