Preheat oven to 400 degrees
If using a whole squash, cut in half lengthwise and scoop out seeds.
Place squash on a greased baking sheet, brush on olive oil and season with salt and pepper.
Cook until fork tender (approx. 25 minutes for cubes, 1 hr for halves)
Mash and shred squash with a fork. Weigh out 250 grams and place in a large mixing bowl.
Add remaining ingredients and mix well to form a sticky dough.
Turn dough out onto a heavily floured surface. Divide dough into four equal sections.
Take one dough section and form a ball. Coat ball with a light layer of flour.
Roll ball into a 1 inch rope. Slice into 1/4 inch rounds.
Using a floured fork, press the tines into one side of each gnocchi to form grooves.
Repeat with the remaining 3 sections.
Bring a large pot of salted water to a boil. Cook gnocchi in two batches. They will float to the surface when done.
Remove gnocchi with a slotted spoon and place in a colander to completely drain.
In a large skillet, melt the butter and cook until it turns a golden color.
Add the sage and cook for another 2 minutes.
Add the gnocchi into the skillet. Toss to coat. Cook till hot and serve.