Cut the squash in half and bake, cut side down, about 40 minutes in an oiled baking pan, until tender. Scoop the flesh out and mash with a potato masher while it is still hot. Stir in flour and egg yolk, just to mix in – don’t knead the dough too much or it can become tough. With floured hands, roll tablespoonfuls into oblong balls and set them on a floured plate.

Boil a large pot of salted water and drop them in, no more than a dozen at a time. They are done when they float to the top (just a few minutes). Remove the gnocchi from the water with a slotted spoon and set directly onto the serving plate.

When the last batch is in the pot, melt the butter in a skillet, and toss in the garlic and sage. Let it bubble for a few minutes, until the garlic is golden brown, and the sage leaves are crispy. Drizzle the whole mixture over the gnocchi and serve. Next time I might try serving them with similar-sized chunks of roasted parsnip or rutabaga mixed in (and maybe drizzled with a little balsamic vinegar) for even more winter veggie goodness!