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1. In a large bowl, mix butternut squash, mushrooms, onion and olive oil. Season with salt and pepper. 2. Preheat oven to 450°F and place 9” x 13” baking dish inside. Leave in the oven while preheating. Once oven has heated, remove baking dish and add vegetable mixture to it. Roast for 15 minutes. Add asparagus and roast for an additional 5 minutes, until vegetables start to brown and squash is fork tender. Remove from oven and set aside. 3. Cook gnocchi according to package directions, reserving 1 cup pasta water. 4. Add butter and cooked gnocchi to vegetables, stirring gently. Slowly add pasta water about ¼ cup at a time to create a sauce. 5. Stir in Parmigiano Reggiano. Divide among bowls, garnish with parsley and serve immediately.