Adapted from: The New Best Recipe from the Editors of Cook’s Illustrated ©2004
2 tablespoons extra virgin olive oil
1 medium or 2 small winter squash (about 2 pounds total), halved lengthwise, and seeded*
6 tablespoons (3/4 stick) unsalted butter
6 medium sage leaves, sliced thin
Salt and pepper
Place oven rack to the lower-middle position and heat oven to 400 degrees. Line a rimmed baking sheet with foil. Brush the oil on the foil and the cut sides of the squash. Place squash cut-side down on the foil and roast until a skewer inserted in the squash meets no resistance, 40 to 50 minutes.
When the squash is almost done, melt the butter in a small skillet over medium heat. Add the sage strips and cook, swirling the pan occasionally, until the butter is golden brown and the sage is crisp, 4 to 5 minutes. Remove the skillet from the heat.
Remove the squash from the oven and turn cut-side up. Season the squash with salt and pepper to taste, drizzle with the sage butter, and serve immediately.
*To easily seed a winter squash, the editors of Cooks Illustrated suggest using an ice cream scoop. The edges of the scoop are sharp enough to cut out all seeds and strings without damaging the flesh.