Slice off both ends of the squash and discard. Cut the squash in half end to end and with a spoon, scoop out seeds and discard. Then cut into one inch thick half-moon slices leaving skins on. (The skins can be eaten!)
Place in a bowl and toss with oil and salt then lay out on a sheet pan and bake for ten minutes. Flip, and then bake for 10-15 more minutes until tender.
While squash is roasting, heat butter and sage in a small sauce pan with maple syrup for a few minutes to incorporate flavors. Set aside.
When squash comes out of the oven, toss with butter and sage mixture and serve immediately.
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