Kobasha`Squash puree (sip )

8lbs, 12 to 16 medium squash Cut in half and roast in oven with brown sugar and butter. Once soft let cool to room temperature and scrape flesh out. Reserve the cooking juices. Should make 15 cups or so. Season with 1 and 1/2 cups brown sugar. 4TB honey. 1 Cup butter. 3/4 Cup cream, warm. 3 TB Salt. Taste and adjust. Should make a final yield of 4 quarts and 1 pint, 142 ounce puree. To make gnocchi; 2 cups pureel 1 egg yolk. 2 cups of flour. Salt and nutmeg. Mix in eggs then season. Roll into a ball then out to gnocchi thickness and cut. Place on floured surface and make into desired shape. Bring pot of water to boil and salt the water. Drop in gnocchi and cook until they rise to the surface, just a few minutes.