Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Toss the peeled, seeded, and cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on the baking sheet, then roast in the oven for 25-30 minutes until tender.

Once the roasted butternut squash has cooled slightly, transfer it to a food processor and blend until smooth. Strain through a fine-mesh sieve if a light texture is desired.

In a large mixing bowl, combine the butternut squash puree with a large egg, grated Parmesan cheese, ground nutmeg, salt, and pepper. Gradually add all-purpose flour until a soft, slightly sticky dough forms. Let it rest for 10-15 minutes.

Divide the dough into manageable portions, roll each into long ropes about ¾-inch thick, cut into ¾-inch pieces, and optionally roll over prongs of a fork for ridges. Place on a floured tray.

In a large skillet over medium heat, add olive oil and cook the Italian sausage, breaking it apart until browned, about 5-7 minutes. Add chopped onion and cook until translucent, about 3-4 minutes, then stir in minced garlic.

Pour in dry white wine to deglaze the pan, scraping up flavorful bits and simmering for a few minutes.

Stir in crushed tomatoes, season with salt, black pepper, and optional red pepper flakes. Simmer gently for 30-60 minutes. Optionally, mix in heavy cream towards the end for a creamier sauce.

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float, about 2-3 minutes. Allow cooking for another 1-2 minutes, then transfer to the skillet with the sausage sauce, tossing gently to coat.

Plate the Butternut Squash Gnocchi with Sausage hot, garnishing with extra grated Parmesan, freshly chopped basil, and a drizzle of olive oil.