Preheat your oven to 450°F (230°C) and let it reach full temperature. This typically takes 10–15 minutes. You'll know it's ready when your oven beeps or displays the target temperature. Checkpoint: Oven is fully preheated and ready to use.

Place the butter (about 1 big tablespoon), honey (2 teaspoons), and olive oil (2 teaspoons) into a medium-sized mixing bowl. Stir with a spoon for 30–60 seconds until the mixture is smooth and fully blended with no streaks of oil remaining. The consistency should be creamy and uniform. Checkpoint: The butter-honey-oil mixture is smooth and well combined.

Rinse the 7–8 patty pan squash under cool running water and pat them dry with a clean kitchen towel. This removes any dirt and helps them brown evenly. Allow about 2–3 minutes for rinsing and drying.

Working on a cutting board, carefully slice the top stem end off each squash with a sharp knife, removing about ½ inch. Then slice off the bottom end in the same way. Be careful not to cut your fingers—use a stable cutting board and hold the squash firmly but gently.

Next, slice each squash in half lengthwise (from top to bottom, cutting through the middle). This exposes the tender flesh. You should end up with 14–16 squash halves. This prep work typically takes 5–8 minutes.

Place all the squash halves into the bowl with the butter-honey-oil mixture immediately after cutting. Using a large spoon or your hands (clean hands work best here), toss the squash pieces until every surface is coated with the golden mixture. You're looking for even coverage with no dry spots. This takes about 1–2 minutes. Checkpoint: Every squash piece is thoroughly coated with the butter mixture.

Sprinkle the coated squash generously with salt (about ½ teaspoon per batch of 4–5 pieces) and freshly ground black pepper (about ¼ teaspoon). Toss everything together again for 30 seconds to ensure the seasoning is evenly distributed. Taste a tiny piece of the raw squash if you'd like to verify the seasoning is right.

Arrange the squash pieces on a large baking sheet or roasting pan in a single layer, placing them skin-side down (cut-side up). Space them about 1 inch apart so heat circulates evenly. If needed, use two baking sheets.

Carefully place the baking sheet into the preheated 450°F oven on the middle rack. Close the door gently. Roast for 15–20 minutes. At the 12-minute mark, you can peek in to check progress. The squash is done when the cut surfaces are golden brown to light caramel color and the flesh is fork-tender (a fork should pierce easily without resistance). Checkpoint: The cut edges are golden brown, the flesh is soft, and juices are visible on the pan.

Remove the baking sheet from the oven using oven mitts and place it on a heat-safe trivet or cooling rack. Let it rest for 1–2 minutes so the residual heat finishes the cooking process.

While still warm, garnish each squash piece with 2–3 fresh sage leaves or a light sprinkle of chopped fresh sage (about ¼ teaspoon total per piece). If using dried sage, use just a pinch per piece. The warm squash will release the sage's fragrant oils, making the dish smell amazing.

Transfer to serving plates immediately while warm, or let cool slightly for 2–3 minutes if you prefer. Serve as a side dish alongside grilled chicken, roasted fish, or pasta.