Preheat oven to 425°F/220°C. Position oven rack to just above center.

Cut the squash in half lengthwise and place cut-side down on a parchment covered baking sheet.

To a bowl add the oil, butter, sage, salt and pepper. Mix well.

Brush the squash evenly with half of the oil and butter mix. Roast for 20 minutes.

While the squash is roasting, add the pecan pieces to a small pan over medium low heat. Toast, stirring often until browned. Add the maple syrup and mix until all the pecans are coated. Transfer the pecans to a parchment lined baking sheet and separate so they will not stick together and allow to cool.

Remove the squash from the oven and cool slightly. Place a chopstick, or something similar thickness either side of the squash, this will prevent you from slicing all the way through. Use a sharp knife to carefully slice all along the length of the squash, as thinly as you can (it will roast faster). Drizzle with the rest of the oil and butter mix. Return back to the oven for 20 minutes until tender. Serve topped with the maple pecans.