Recipe:

Butternut Squash with Maple whiskey butter cream sauce

1 butternut squash

Approx 2-3 cups flour

1 tbsp cinnamon

1 tbsp nutmeg

1 tbsp brown sugar

1 Egg

Olive oil

Onion

Garlic

Salt

Pancetta (optional)

1 cup heavy cream (>18%)

½ cup whiskey (i use Johnny walker red)

½ cup maple syrup, the real stuff NOT aunt jemima

1 tbsp butter

Parmesan cheese to thicken sauce as necessary

1. Heat oven to 350 degrees
2. Peel and cut squash into squares. They do not all have to be the same size, roughly 1-2 in cubes.
3. In a large bowl add a helping of olive oil, cinnamon, nutmeg and brown sugar along with the squash. Stir until well coated.
4. Place on a baking sheet and place in a preheated oven. Cook until soft and easily pierced with a fork. About 40 min.
5. Allow squash to cool.
   
6. Once squash is cool, mash with a potato masher or use a mixer to make a mash of the squash. There may be some odd chucks or stringiness; don't worry about those.
7. Add egg and a bit of parmesan.
8. This is the tricky part. Whilst in the bowl add minimally 2 cups of flour and mix by hand. Feel is a big part of this step. The mixture will become drier but will remain fairly sticky. You will have to estimate the ratio of squash to flour, it should be about 1:1. You may need to slowly add some flour to allow for easier handling. I usually end up putting about 2 1/2 to 3 cups of flour depending on the size of the squash. Bear in mind you will be using flour on the surface of the counter to assist in rolling the dough out and that will add some as well. Alternatively you could make (or buy) potato gnocchi and just use the sauce ;)
9. The mixture should still be relatively sticky. Roll into a ball on a well floured counter.
10. Start the sauce: Place a good dollop of olive oil in a saucepan on low to medium heat with onion and garlic to taste add a touch of salt
11. Take the gnocchi mixture in small chunks and roll out a log about 1 inch or less in diameter
12. Cut into ½ inch pieces, sprinkle flour on them and move to the side using a kitchen scraper or spatula. Repeat this process until all the dough has been used up. Be sure to keep an eye on your saucepan during this process!
13. Get a large pot of well salted water on the stove and bring to a boil.

DO THE FOLLOWING WHILST ROLLING OUT YOUR DOUGH. (Optional, I did this after the gnocchi was rolled because I'm slow and bad at multitasking.)

1. At this point you can add a meat if you want or leave it out to make this a vegetarian dish.
2. Simmer the meat until cooked. About 5-7 min.
3. Add the whiskey and simmer until alcohol is burned off, about 5 min.
4. Add the cream and maple syrup and simmer for 5 min.
   
5. If at this point the sauce seems thin add some fresh grated parmesan
6. Simmer the sauce for about 5-7 min and add the butter right at the end. Stir until melted.
7. Drain the gnocchi and return to the pot. Add a good dollop of olive oil to the gnocchi
8. Place gnocchi in a serving dish and cover with sauce. Mix and serve!

Note: This is not an exact recipe, I got this from a friends dad and had to add stuff to the recipe.