Soak cashews in some water for about an hour to soften. Drain and set aside.
Preheat oven to 375°F. Cut the butternut squash in 1/2. Scoop out the seeds. Peel. Slice into strips lengthwise. Lay the strip flat and cut lengthwise again. The goal is to have about ½ inch strips.
Cut each strip widthwise to form ½ inch squares. Cut enough to make about 3 cups.
Place butternut squash, olive oil, garlic powder and sea salt in a bowl and stir to combine. Place the squash on a baking tray lined with parchment. Place in oven and bake for 30 minutes.
While the butternut squash is baking, add cashews to a high speed blender, along with the oat milk. Blend until creamy.
Mince garlic. Slice sage leaves into thin strips widthwise.
Heat 2 tsp vegan butter in a large pan. Add garlic and sage and sauté about 2 minutes.
Add the veg broth, lemon juice and cashew cream, sea salt and a few grinds of black pepper.
Heat gently and stir until sauce starts to thicken. Add cooked squash. Reduce heat to low to keep warm.
Cook gnocchi in boiling water for about two minutes - until it floats to the top.
Drain the gnocchi and add to the sauce. Stir to combine. Turn off heat.
Serve with some additional sage sprinkled over top.