Preheat oven to 450°F. Combine 2 tbsp vegetable oil, squash, and a pinch of salt and pepper on baking sheet and toss to coat. Arrange squash in single layer and roast until browned and tender, 5 to 8 minutes per side.

Bring medium saucepan of salted water to a boil for gnocchi. Melt butter in large nonstick skillet over medium heat. Add sage and hazelnuts and cook until crispy and fragrant, 3 to 5 minutes. Using slotted spoon, transfer fried sage and hazelnuts to paper towel-lined plate and sprinkle with salt. Set aside and reserve sage butter in skillet for step 4.

Add gnocchi to boiling water and cook until they float to surface, 3 to 5 minutes. Reserve 1 cup pasta water and drain gnocchi.

Whisk pumpkin powder, just a pinch of nutmeg, and miso into reserved pasta water and set aside. Heat sage butter in same skillet over medium-high heat. Add shallot, cooked gnocchi, and a pinch of salt and pepper and cook until shallot is softened and gnocchi is golden in spots, 3 to 4 minutes. Add pumpkin sauce and stir until sauce is slightly thickened and gnocchi is coated.

Divide pumpkin gnocchi with sage butter between shallow bowls. Top with delicata squash and sprinkle with fried sage and hazelnuts. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.