Preheat oven to 425°. 

Peel and deseed butternut squash and cut into 1 inch cubes. Toss the squash in 1-2 tbsp grapeseed oil, salt and fresh thyme leaves. Evenly spread onto an unlined baking sheet and place 5-6 larger sprigs of thyme over the cubes; it is best to have it unlined to get a nice browning on the squash. 

Bake in the oven for 20 minutes or until fork tender, tossing half way through to avoid burning. 

While the squash is baking, boil a pot of water and cook the gnocchi for 1 minute. Remove gnocchi from pot and place on a towel to absorb excess water. On medium high heat, heat 1.5 tbsp of grapeseed oil. Place gnocchi in heated oil and fry until brown on one side. Remove from pan and set aside. Wipe out the pan with a paper towel and place back on the heated stove, turning the heat down to medium. Brown the butter with 5-6 whole sage leaves and roasted garlic. Take sage out once crispy and set aside. 

Gently toss butternut squash, gnocchi, brown butter, and garlic together, trying not to squish the squash. Pour into a serving dish and garnish with grated parmesan and the crispy sage. Enjoy!