Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
In a large skillet over medium heat, cook the halal Italian sausage until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Reduce the heat to low. Add the roasted butternut squash to the skillet and mash it slightly with a fork or potato masher, leaving some chunks for texture.
Stir in the heavy cream, thyme, and sage, mixing well to combine. Let it simmer for 5 minutes until slightly thickened.
Meanwhile, cook the gnocchi according to package instructions, then drain and add to the sauce.
Return the cooked sausage to the skillet and gently toss everything together until the gnocchi is well coated with the creamy sauce.
Serve hot, garnished with freshly grated Parmesan cheese.
Notes
Feel free to add more vegetables or adjust the herbs to your taste.