Ingredients! Go ahead and preheat oven to 450F/230C. Wash off any dirt from the squashes skin. Cut the squash in half with a heavy knife and scoop out the seeds.

Drizzle a little oil over the inside of the squash halves, sprinkle with a good amount of cumin and some salt & pepper. Rub it in with your hands.

Lightly grease baking pan with oil. Place squash, cut-side down, onto the pan.

Bake for 35-45 minutes until it's soft enough to easily pierce with a fork. Remove from oven and let cool.

Slice garlic thinly and chop up the sage leaves if using fresh ones. On medium-low heat, melt about 2 Tbsp butter in a pot or pan. Add garlic and sage.

Fry sage and garlic until garlic is light brown. The butter may brown a little but that's okay. Just keep an eye on it so the butter or the garlic doesn't burn! Remove from heat when finished.

Cut squash into smaller wedges if desired and arrange on a plate.

Pour over the sage-garlic butter with a spoon. Add salt & pepper if needed.

As an option, garnish with pecans, walnuts, hazelnuts, etc. for extra nutty taste! Yum!