Add bacon to a large, oven-proof skillet (preferably cast iron).

Turn the heat to medium and brown.

Scoop cooked bacon onto a paper towel lined plate to drain and set aside.

Reserve 2 T. bacon fat in the skillet.

Add onion to the bacon fat, then saute until they begin to soften, about 3-4 minutes.

Add butternut squash cubes and maple syrup, season with seasoned salt and pepper.

Saute squash until tender, about 15-20 minutes, stirring every so often, adding splashes of chicken broth if the squash is taking a long time to soften and/or is beginning to burn vs. carmelize.

Preheat the broiler on high and place oven rack to the top position.

While the butternut squash is sauteing, heat the 2 T. of extra virgin olive oil in a large skillet over medium-high heat.

Once hot, add gnocchi, arranging them into a single layer.

Saute the gnocchi until the bottoms are golden brown and crispy, 2-3 minutes.

Stir, then season with seasoned salt and continue to saute until the gnocchi are fork tender and golden brown all over. This should take an additional 2-3 minutes of stirring often. Set aside.

Add garlic to the skillet with the onion and butternut squash, then saute until very fragrant.

Add baby spinach then saute until wilted and tender.

Add crispy gnocchi and bacon into the skillet, then stir to combine.

Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes.

Serve immediately.