Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Toss squash on a baking sheet with a large drizzle of olive oil and 1/2 TBSP maple syrup (we’ll use more later). Season with salt and pepper. Roast in oven until lightly browned, 20-25 minutes.

Trim Brussels sprouts, then cut in half through stem ends. Slice halves crosswise into thin ribbons. Pick and thinly slice enough sage leaves from stems to give you 1 TBSP.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add Brussels sprouts and season generously with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-5 minutes. Remove from pan and set aside.

Once water is boiling, add gnocchi to pot. Cook until tender and floating, 3-4 minutes, then drain.

While gnocchi cooks, add 2 TBSP butter and 1/2 TBSP maple syrup to pan used for Brussels sprouts over medium-high heat (you will have some syrup left over). Once butter is melted, add sliced sage and cook, stirring, until butter begins to brown and smells nutty, about 2 minutes. Season with salt and pepper, then remove from heat.

Toss roasted squash and Brussels sprouts into pan with sauce. Gently stir in gnocchi, then season with salt and pepper. Divide between bowls and serve.