Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Drain and set aside.

Preheat your oven to 425 degrees Fahrenheit and line a sheet tray with Gefen Parchment Paper.

In a medium sized bowl, mix the diced butternut squash with two tablespoons olive oil, one teaspoon salt, chili powder, and brown sugar.

Arrange the mixture on the sheet tray in an even layer and bake for 25 minutes or until the butternut squash is browned and crispy on the edges and cooked through. Remove and set aside.

Meanwhile heat the other two tablespoons of olive oil over medium heat in a large skillet.

Add the diced onion and last half teaspoon salt and sauté for three to five minutes until soft and translucent.

Add the minced garlic and sauté for one more minute.

Add the white wine, bring the heat up to boil, then reduce to low to simmer for two minutes.

Add the baby spinach and cook for two more minutes until wilted.

Add in the butternut squash to the skillet and stir. Add the gnocchi to the vegetables and cook until heated through.

Serve and enjoy!