Butternut Squash and Sage Knödel in Maple-Glazed Broth

**Prepare the Roasted Butternut Squash:** Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, half of the chopped sage, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.

**Prepare the Maple-Glazed Broth:** Heat remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes, or until softened.

Pour in vegetable broth and maple syrup. Bring to a simmer, then reduce heat and simmer for 15 minutes to allow the flavors to meld.

**Prepare the Knödel (Dumplings):** In a medium bowl, whisk together flour, baking powder, salt, brown sugar, and nutmeg.

In a separate bowl, combine the milk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. The batter should be slightly sticky.

**Cook the Knödel:** Drop tablespoon-sized portions of the knödel batter directly into the simmering broth. The knödel will expand as they cook, so don't overcrowd the pot. Cook for 10-12 minutes, or until the knödel are cooked through and puffed up. They should float to the surface.

**Combine and Serve:** Gently stir in the roasted butternut squash and remaining chopped sage into the broth. Season with additional salt and pepper to taste.

Ladle the soup into bowls, ensuring each serving includes several knödel and a generous portion of butternut squash. Garnish with fresh sage leaves.