Preheat oven to 350°F. Slice a little bit off of the bottom of each squash half so that it can stand, cut side up, on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast until tender, about 40 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally. Once it's crispy, remove bacon with a slotted spoon to a paper towel lined plate. Remove all but 2 tablespoons of bacon grease (if you don't have enough, you can supplement with olive oil).

Meanwhile, cook the gnocchi according to package directions, reserving ⅓ cup of the cooking liquid before draining. Add onion and garlic to the bacon drippings and cook until they start to caramelize around the edges. Add Brussels sprouts, season with a few grinds of black pepper, stir, and cook for 1-2 minutes. Add honey, wine and reserved cooking liquid from the gnocchi. Stir in Parmesan and allow to cook until slightly thickened. Remove from the heat.

Toss the cooked gnocchi into the sauce along with sage and cooked bacon. Fill each squash half with some of the gnocchi mixture and sprinkle toasted almonds and extra Parmesan on top for garnish. Enjoy!