A sweet-and-savory dish with an elegant presentation
Prep Time: 20 minutes
Cook Time: 1 hour
Serves 6Photography and styling by Jenny Huang
Transfer the squash halves to a cutting board. Make thin cuts on one side, going as deep as possible, but without cutting all the way through. Arrange sage leaves randomly in the cuts, tearing leaves in half if they are very large. Brush squash with some of the butter mixture (saving some for basting) and season with 1 teaspoon salt and freshly ground pepper.
Return squash halves to the baking sheet and roast, basting with the remaining butter mixture every 10 minutes, until tender and glazed, about 35 minutes. Transfer to a serving dish, top with pecans, and serve.