Step 1

Heat oven to 425°F.

Step 2

Rub squash halves with oil, salt and pepper. Place cut side down on an oiled baking sheet. Bake 18-20 minutes or until just slightly softened. Remove from oven and allow to cool until comfortable to touch.

Step 3

Carefully move squash to a cutting board. Score squash in ⅛”-¼” slices, leaving the squash intact along the bottom. Try placing a wooden spoon on each side of the squash to avoid cutting all the way through.

Step 4

Return squash halves to the pan and roast an additional 20 minutes.

Step 5

Meanwhile, in a small bowl stir together butter, maple syrup and sage. Set aside.

Step 6

Remove squash and brush with maple mixture. Return to the oven and bake an additional 20-22 minutes or until tender and golden brown.

Step 7

Sprinkle with toasted walnuts before serving.

Step 8

Refrigerate leftovers.