Preheat oven to 190C/170C fan/gas 5.
Place the butternut squash on a baking tray and drizzle with olive oil and season. Place in the oven to bake for 25-30 minutes. Once cooked, remove from the oven and set aside to cool for 5 minutes. Transfer to a blender and blitz until smooth.
To make the cheese sauce, place a saucepan on a low heat and melt the butter. Stir through the flour and cook for 2-3 minutes, before gradually adding the milk to create a smooth sauce. Add 80g of grated Dubliner Mature Red to the sauce and stir until smooth. Add the blended butternut squash to the pan and stir to combine.
Place the gnocchi in an ovenproof dish and stir through the cheese sauce Top with sage leaves, breadcrumbs and the remaining Dubliner Mature Red.
Transfer to the oven to bake for 20-25 minutes or until bubbling and golden.