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Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.
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Line a rimmed baking sheet with aluminum foil.
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Brush the oil on the foil and the cut sides of the squash.
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Roast until a skewer inserted in the squash meets no resistance, about 40-50 minutes.
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When the squash is almost done, melt the butter in a small skillet over medium heat.
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Add the sage and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, about 4 to 5 minutes. Remove the skillet from the heat.
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Remove the squash from the oven and turn cut-side up and season with salt Drizzle or brush with the sage butter sauce and serve immediately.