Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for approximately 25 minutes, or until fork-tender and slightly caramelized.

While the squash is roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top (usually about 2-3 minutes). Once done, drain the gnocchi and set aside.

In a large skillet over medium heat, add the diced onion and sauté until translucent, about 5 minutes. Add the Halal sausages and cook until browned and heated through, breaking them apart with a spatula as they brown.

Add the roasted butternut squash to the skillet with the sausage and onion. Pour in the heavy cream, stirring to combine and creating a creamy sauce. Let it simmer for a few minutes, allowing the flavors to meld together.

Gently fold in the cooked gnocchi until well-coated in the creamy sauce. Season with additional salt and pepper to taste.

Transfer to serving plates and sprinkle with fresh Parmesan cheese, if desired. Serve hot and watch everyone go back for seconds!