Preheat oven to 425°.

Prepare the squash by cleaning it and trimming the ends. Slice the squash in half lengthwise and scoop out the seeds using a spoon. Cut the prepped squash into 1/2 inch thick slices.

Peel and chop the onion into 1 inch pieces.

Add the squash and onions to a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Toss until all the squash is coated.

Roast the squash at 425° for 20 minutes, or until it is fork tender.

Meanwhile, heat a thin layer of olive oil in a sauté pan over medium-high heat. Dip the tip of a sage leaf into the oil and if it sizzles, it is ready to fry the sage leaves.

Add the sage leaves in small batches to the oil and cook for 30 seconds until they are crisped. Remove the leaves from the oil with a kitchen tong onto a paper towel. Repeat until all the sage leaves are fried.

When the squash is roasted, remove from the oven and add to a bowl. Drizzle with balsamic glaze and top with crispy sage leaves. Enjoy!