Step 1

Preheat oven to 400°.

Step 2

Prick holes along surface of butternut squash and microwave for 3-5 minutes; let cool. When cool enough to handle, peel and vertically halve squash; remove and discard seeds. Cut into ¼-inch-thick slices.

Step 3

Toss the squash, apples, and figs with the olive oil, salt, and pepper. Divide mixture evenly between 2 sheet pans. Bake at 400° for 45-50 minutes, rotating sheet pans and flipping over the squash mixture on each pan halfway through cooking.

Step 4

Melt butter in a medium skillet over medium-low heat; cook until browned and fragrant, about 12-15 minutes. Remove from heat and add vinegar and sage. Drizzle directly over sheet pans and serve immediately.