Add the squash to a large pot of boiling water and cook until fork tender. Drain and transfer to a food processor.

Add the beans, Silk cashewmilk and chopped sage to the food processor and process until smooth, scraping down the sides as needed. Taste and season with salt and pepper as needed. Set aside.

Heat a small skillet over medium heat. Add the olive oil and shallots and cook for 3 minutes until softened. Reduce heat to medium-low, add the sugar, stir and let caramelize for the next 25 minutes until golden brown, stirring occasionally so the shallots don't burn. Transfer the shallots to a plate and set aside.

In the same skillet, add another tablespoon of olive oil and heat over medium-high. Add the sage leaves to the skillet and pan fry them on each side until crispy. Transfer the sage leaves to the same plate with the caramelized shallots.

Bring a large pot of water to a boil. Add the prepared gnocchi and cook according to package instructions (usually only 2-3 minutes until they float to the top). Drain the gnocchi, return them to the pot, add the butternut sauce from the food processor and mix until coated.

Serve the gnocchi and top with caramelized shallots and fried sage.