1.      Roast the Squash:
Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Brush with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 30–40 minutes, until fork-tender. Let cool, then scoop out the flesh and mash until smooth.

2.      Prepare the Dough:
In a large mixing bowl, combine mashed squash, flour, egg, and nutmeg (if using). Mix until a soft dough forms. Avoid overworking to maintain a light texture.

3.      Shape the Gnocchi:
Divide the dough into smaller portions. Roll each portion into a rope about 1/2 inch thick. Cut into 1-inch pieces. Use a gnocchi board or fork to add ridges, if desired.

4.      Cook the Gnocchi:
Bring a large pot of salted water to a gentle boil (185°F–205°F). Add the gnocchi in batches. Cook until they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer to a serving dish.

5.      Serve:
Toss with your favorite sauce (e.g., brown butter sage, creamy Alfredo, or roasted garlic sauce) and garnish with Parmesan or herbs.