Preheat your oven to 400°F. Toss the butternut squash with olive oil, 1/2 teaspoon of salt, black pepper, garlic powder, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender. Let cool slightly before mashing.

In a large mixing bowl, mash the roasted butternut squash until smooth. Add ricotta cheese, grated Parmesan cheese, egg, and remaining 1/2 teaspoon of salt. Mix well and gradually add flour until a soft dough forms.

Turn the dough onto a floured surface, divide into four pieces, and roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces and press with a fork to create ridges.

Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

In a large skillet, melt unsalted butter over medium heat. Add chopped sage leaves and cook until the butter is golden brown and sage is crispy, about 3-4 minutes. Add cooked gnocchi and toss to coat. Cook for an additional 2-3 minutes until heated through.