Peel and cut the butternut squash into 1/2 inch cubes.

Place the cubed squash on a baking sheet, toss with 1/2 tablespoon of olive oil until each piece is coated.  Season with salt and pepper.  Roast the squash for 15 minutes until tender.  Flipping once during the cooking time to ensure evenly roasted squash.

Meanwhile, heat a large non-stick skillet over medium-high heat and add 1 tablespoon of butter to the pan.  Add the sage leaves and sprinkle with just a touch of sugar over each leaf.  Fry until crispy (about 2-3 minutes total), turning the leaves and sprinkling the other side with sugar.

Remove the fried sage from the pan and roughly chop.  Set aside.

Roughly chop the hazelnuts and add to the pan with the browned butter.  Toast the hazelnuts for 4-5 minutes until golden and toasted, stirring often.   Remove the hazelnuts from the pan.

Add 2 tablespoons of butter to the skillet and brown the butter slightly by letting it melt and turn a golden brown color.  Add the gnocchi to the pan and toss in the butter.  Add the roasted squash, then add the cubed mozzarella cheese and stir to incorporate.  Add the fried sage, hazelnuts and one tablespoon of balsamic glaze.  Stir to coat and remove from the heat to serve.