Preheat the oven to 400.

Peel and cut your squash into 1 inch cubes or skip this step and buy pre cut squash.

Coarse chop your onions into 6-8 sections per onion.

Toss the onion and squash together with sage, ginger, crushed garlic, salt and pepper and olive oil.

Spread the veggies out onto a cookie sheet and bake for 35-45 minutes or until the squash softens and edges of the onions begin to turn golden. Flip the veggies once midway through baking.

When the veggies are done, boil a pot of water and cook the gnocchi according to directions on the package. Drain and return to the pot it was cooked in, adding in the roasted veggies and the uncooked kale. The heat from the gnocchi and veggies will wilt the kale.

In a small saucepan, brown the butter. To brown butter, divide the 4 tablespoons into 4 equal pats. Stir until the butter melts. Once the butter melts, it will begin to foam. Keep stirring and pay close attention. You should see brown bits starting to form on the bottom of the pan. Smell the butter, when it smells nutty it is done. Be careful not to overcook the butter, as it goes from brown to black within a couple minutes.

Pour the brown butter over the gnocchi and veggies. Finish by tossing with Parmesan cheese.

Serve immediately and enjoy while hot.