For the butternut squash

• 500 ml (2 cups) diced butternut squash
• 15 ml (1 tbsp) extra virgin olive oil
• Salt and freshly ground black pepper

For the bechamel sauce

• 60 ml (1/4 cup) butter
• 30 ml (2 tbsp) all-purpose flour
• 500 ml (2 cups) milk
• 1 package (170 g) grated Patte blanche Bergeron cheese
• 2 ml (1/2 tsp) salt

For the gnocchi

• 6-8 fresh sage leaves
• 1 package skillet gnocchi (about 300 g)
• 2 Italian sausages, skin discarded (about 200 g)
• 2 cloves garlic, minced

For the butternut squash:

1. Preheat the oven to 200°C (400°F).
2. On a baking sheet lined with parchment paper, spread the butternut squash, then drizzle with olive oil and season with salt and pepper.
3. Bake for 15 minutes, or until the squash is tender. Set aside (leave the oven on.)

For the bechamel sauce: 

1. In a saucepan set over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute.
2. Gradually whisk in the milk. Bring to a boil, stirring to prevent sticking.
3. Lower the heat and simmer until the sauce is creamy, about 5 minutes.
4. Add half the grated Patte blanche Bergeron cheese and whisk until melted and smooth.
5. Whisk in the salt, remove from the heat, cover, and set aside.

For the gnocchi: 

1. In a skillet set over medium-high heat, melt the butter.
2. When bubbly, add the sage leaves and cook, stirring, for 1 minute.
3. Add the gnocchi and saute until golden brown.
4. Transfer the gnocchi to a plate or a bowl.
5. Return the skillet to the heat (without cleaning it), then add the sausage meat and garlic.
6. Fully cook the sausage meat, breaking it up with a wooden spoon.
7. Stir in the bechamel sauce and gnocchi, then fold in the squash.
8. Transfer the mixture to a baking dish.
9. Cover with the remaining grated Patte blanche Bergeron cheese and bake for 15 minutes, or until the sauce is bubbly and the cheese melted. Broil to brown, if desired.