1 large butternut squash, halved, seeded, and cut into 1/2-inch-thick slices (skin left on)
Olive oil cooking spray
4 tablespoons (1/2 stick) butter
24 sage leaves
Preheat the oven to 425°F.
Arrange the squash on a baking sheet, coat with cooking spray, and roast until golden, 25 to 30 minutes.
Meanwhile, in a large skillet, melt the butter. When it foams, add the sage leaves and fry to crisp. Drain, then chop. Return the skillet to the heat and cook the butter until browned, nutty, and fragrant. Combine the squash and brown butter and top with the sage.