Roasted Butternut Squash Gnocchi w/ Brown Butter Sauce

1/2 butternut squash, chopped
1 1/2 c. AP Flour
2 tbsp. olive oil
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1/8 tsp. salt
sprinkling of pepper
1/4 c. butter
1/2 c. parmesan cheese

Preheat oven to 400. Cube butternut squash. Toss in olive oil, salt, pepper, cinnamon, and nutmeg. Roast at 400 degrees for 30 minutes. Once cooled, put in food processor or blender and puree. You want about 1 cup of squash. Begin gradually adding flour and mix with your hands to create a dough. If it is too sticky, add more flour. Do not add too much at once. Bring water to boil in a large pot. Roll dough into thin strips, and cut into 1 inch pieces. Put into boiling water and let boil about 3-4 minutes, or just until gnocchi floats. Drain pasta.
Heat small saucepan on medium heat. Add butter and continue to stir so that butter doesn't burn. Watch closely. Cook about 3 minutes until light brown and bubbly. Pour butter over gnocchi and sprinkle with parmesan cheese.