Method

1. Peel the butternut squash, cut in half lengthways and scoop out the seeds. Cut the squash into small cubes. Add the pieces to a bowl along with a tablespoon of vegetable oil and season with salt and pepper. Mix well and set aside.
2. Heat a large, nonstick frying pan and add a tablespoon of vegetable oil. Add the sage leaves and cook on a medium heat for one minute, then turn and cook for another minute. Remove the sage leaves from the pan and place on a sheet of kitchen paper to remove excess oil, then set aside.
3. Place the same pan back on the heat and add the squash, spreading it out into an even single layer in the pan. Cook on a medium heat for four to five minutes until caramelised, then turn and cook for another four minutes until caramelised on the other side. Add the vegetable stock, bring to a simmer, then lower the heat and cook until the liquid has reduced by half.
4. While the vegetable stock is reducing, bring a large pot of water to the boil and season well with salt. Add the fresh gnocchi to the simmering pot of water and blanch for two minutes, then remove, strain and set aside.
5. When the stock has reduced by half, stir in the butter and cook for a further two to three minutes until the liquid thickens slightly into a glaze. Stir in the blanched gnocchi and cook for one minute, coating well in the sauce, then remove the pan from the heat.
6. For the chard, heat a second frying pan and add the butter. When the butter is melted, add the chilli and fry for one minute, then add the chard and a splash of water and cook for two minutes until wilted, turning the chard regularly, then season with salt and remove from the heat.
7. To serve, spoon some gnocchi and squash on to serving plates and add some chard leaves. Spoon over the sauce, then garnish with the fried sage leaves and some more sliced chilli, if desired.