Preheat the oven to 375.

Wash the leaves and spin or pat dry.

Place the olive oil in a skillet over medium heat. Add a leaf to the oil, when it sizzles it is ready. Place all of the leaves in the olive oil. Warm for about 3-6 minutes until the leaves are crisp. They will change color slightly. The oil will also start to take on a sage smell. Remove the sage and turn off the heat.

Meanwhile, peel the squash, remove the seeds and cut into cubes.

Toss the squash cubes with the sage oil*, salt and black pepper on a baking sheet. Roast for 20-35 minutes depending on the size of the cubes until the squash is darkening on the edges and soft to the bite.

Serve with the crisp sage leaves on top.

*If you want an even stronger sage flavor, mince additional fresh sage and toss with the squash before roasting.