Preheat the oven to 400°F (200°C). Spread the butternut squash on a baking sheet and roast for 25 minutes or until tender.

In a large bowl, mash the roasted butternut squash. Add the egg, salt, and gradually mix in the flour until a dough forms.

Turn the dough onto a floured surface and knead gently until smooth. Divide into 4 sections and roll each into a 1/2-inch thick rope. Cut into 1-inch pieces to form gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the heavy cream, parmesan cheese, black pepper, and nutmeg. Bring to a gentle simmer and cook for 3-5 minutes until the sauce thickens slightly.

Add the cooked gnocchi to the skillet with the sauce and toss to coat evenly.

Serve hot, garnished with chopped parsley.