Heat your oven to 190°C.

Peel your butternut squash and chop it into 1 inch cubes.

Place into a roasting tin with a drizzle of olive oil, salt and pepper and toss with your hands to coat. Roast for 30 minutes until tender and caramelised, turning every so often to ensure they cook evenly.

Whilst your squash cooks, finely chop your onion, garlic and rosemary.

Heat a small glug of olive oil in a small frying pan. Add half of your chilli flakes and rosemary along with your panko breadcrumbs and fry for a few minutes until golden, crispy and smelling glorious. Set aside.

Heat a little olive oil in a large frying pan and add the meat from your sausages. Fry over a medium-high heat for 5 mins until cooked and golden, breaking up with the back of your spoon so you get lots of individual chunks.

Add your onion to the pan and turn down the heat to medium. Fry for 10 minutes until softened, then add your garlic, the rest of your rosemary, your remaining chilli flakes and fennel seeds. Cook for another 2 minutes.

Add your chicken stock and bring to a simmer, then tip in your gnocchi and simmer for 5 minutes. Give your mixture a good stir, then add your butternut squash, mascarpone and parmesan to the pan. Stir to combine, then season to taste.

Serve with a sprinkling of your breadcrumbs and a little more parmesan.