Set oven to 425′ and prepare a baking sheet with tinfoil. Cut squash into 1 inch thick cubes and toss in a bowl with 2 tbsp of oil, salt, pepper and garlic. Spread your squash evenly on the baking sheet and roast for 30 – 45minutes or until tender. In a small pan, heat oil on high heat. Add sage to the pan and fry for 10-30 seconds, then remove. Serve roasted squash with additional salt and top with crumbled sage or whole sage leaves.
