Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper in a baking dish. Roast for 25-30 minutes until tender and slightly caramelized.

While the squash is roasting, heat a large skillet over medium heat. Add the halal sausage and cook until browned and cooked through, breaking it into smaller pieces as it cooks. Remove from the skillet and set aside.

In the same skillet, add diced onions and sauté until translucent, about 3-5 minutes. Add minced garlic and Italian seasoning, stirring for another minute.

Reduce heat and stir in the roasted butternut squash. Add heavy cream, stirring to combine. Use a potato masher to mash the squash into a creamy sauce. Mix in the Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper.

In a separate pot, bring salted water to a boil. Add the gnocchi, cooking until they float to the top, about 2-4 minutes. Drain and add directly to the sauce.

Gently fold the cooked sausage into the gnocchi and sauce, allowing everything to heat through.

Serve garnished with fresh parsley.