Boil the butternut squash until soft. Drain and let it cool.

Mash the squash into a smooth puree and place it in a mixing bowl.

Add the egg, flour, salt, and pepper to the bowl. Mix until a dough forms.

Roll the dough into long ropes and cut it into bite-sized pieces. Use a fork to create ridges on the gnocchi.

Bring salted water to a boil in a large pot. Cook the gnocchi until they float to the surface. Drain and set aside.

In a saucepan over medium heat, melt the butter.

Add minced garlic and sauté until fragrant.

Pour in the heavy cream and let it simmer. Stir in the Parmesan cheese until the sauce thickens. Season with salt and pepper.

In a separate pan over medium heat, warm the olive oil.

Add the chopped onion and cook until soft.

Add the sausage, crumbling it as it cooks. Stir in the garlic and red pepper flakes until the sausage is browned.

Toss the gnocchi in the creamy sauce, then add the sausage mixture and mix well to coat everything.