Wash and dry all produce. 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. Season with salt and pepper. Roast until starting to brown, 20-25 minutes.

Trim Brussels sprouts, then cut in half through the stem. Slice halves into thin ribbons across the stems. Pick sage leaves from stems and thinly slice.

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

Place gnocchi in boiling water, and cook until tender, 3-4 minutes, or until they float. Drain.

While gnocchi cooks, add 2 TBSP butter and 1/2 TBSP maple syrup to pan over medium-high heat. Season generously with salt and pepper. Add sage and stir until butter turns foamy and begins to brown, about 2 minutes. Remove from heat.

Toss cooked butternut squash and Brussels sprouts into pan with sauce. Gently add gnocchi, season with salt and pepper, and stir to combine.