Step 1

Preheat oven to Place squash halves face down on lightly oiled baking sheet and roast for 15 minutes (do not “hasselback” the squash yet).

Step 2

Meanwhile, heat a medium-sized saucepan over medium-high heat. When pan is heated, add stick of butter and cook until it begins to brown and releases a nutty aroma, about 4 minutes.

Step 3

Add brown sugar and cook until dissolved, about 1.5-2 minutes more. Finally, add sage slices and fry in butter until they start to harden, about 1minutes. Remove pan from heat and pour butter through a strainer to remove sage.

Step 4

Remove squash from oven and, using a thin paring knife, make small slits across the back of the squash, making sure to stop the cut about ¼ inch above the bottom. Top with browned sugar butter mixture and add back to oven for 15 minutes.

Step 5

Cook for 30-45 minutes more, or until the squash have released water and begin to brown, removing squash from oven to brush on more browned sugar butter every 15 minutes.

Step 6

Remove squash from oven, let cool slightly, and then transfer to serving platter. Top with the last of the browned sugar butter and the fried sage before serving.