Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking tray, cut side up.

Drizzle the squash with olive oil, then sprinkle with paprika, dried thyme, chili flakes, salt, and pepper. Place the garlic bulb, cut side up, on the tray with the squash. Roast in the oven for 1 hour, until the squash is tender and caramelized.

Once the squash is done roasting, allow it to cool slightly while you prepare the sage and bacon.

Heat a pan over medium-high heat with a small amount of olive oil. Fry the sage leaves until crispy, about 3 minutes.

Remove the sage and set it aside on a paper towel to drain. In the same pan, fry the bacon or pancetta until crispy. Remove and set aside.

Prepare the gnocchi according to the package instructions. Reserve two or three ladles of the starchy cooking water before draining the gnocchi. Scoop the Squash flesh from the skin and add it to a blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender along with the double cream and some of the reserved gnocchi water (one ladle at a time). Blend until smooth, adding more water if necessary to reach your desired sauce consistency.

Drain the gnocchi and return it to the pot. Pour the butternut squash sauce over the gnocchi, stirring gently over medium heat for 2-3 minutes until the sauce thickens slightly and coats the gnocchi. Add the crispy bacon and stir to combine.