1Preheat oven to 425 F. Coat two large baking sheets with cooking spray or line with parchment paper.
2In a large bowl, thoroughly toss squash with oil and salt, spread onto prepared baking sheets, leaving room between squash cubes.
3Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30-40 minutes.
4Transfer squash to a serving bowl,toss gently with sage and orange zest. Yields about 3/4 heaping cup per serving.
5A medium sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes so you'll need 5 pounds whole squash for this recipe. Peel a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Scoop out seeds and membrane. Also use precut from the store for a shortcut.