Make your sage brown butter while the squash is roasting.
Sage Brown Butter – Full Batch: Melt one stick of unsalted butter in a small skillet on medium/low heat. The butter will pop and spatter until the water has evaporated (2-3 minutes). Once the popping and spattering have stopped, add 16 fresh sage leaves, turn heat up to medium/high and stir with a rubber spatula, until milk fat bits on the bottom turn an amber color. Keep an eye on it and stir it constantly. Do not walk away! It can go from a beautiful amber nutty flavor to black and burned in no time.
Sage Brown Butter – Partial Batch (Two Tablespoons): Follow the recipe above except only use two tablespoons of unsalted butter and four sage leaves. I recommend making the full batch and store it in the refrigerator for future use since you’re spending about the same about of time