Preheat oven to 350 degrees. Brush olive oil on each squash half then sprinkle with salt and pepper. Bake for 30-40 minutes, depending on the size of your squash, until fork tender
While the squash is baking, heat the butter in a small saucepan until melted. Add 2 of the sage leaves and cook for 2-3 minutes, allowing the sage to infuse the butter.
Add the maple syrup and heat through. Pour into a small bowl and set aside.
In the same saucepan, add the pancetta and cook over medium heat till crispy, making sure to stir frequently. Remove from the pan and set on a paper towel lined plate.
Rough chop the remaining 3 sage leaves and add them to the sauce pan with the pancetta drippings. Cook for 1-2 minutes over medium heat, till crispy.
Place the baked squash on a serving platter, and pour the maple sage butter evenly over each squash. Top with the pancetta, goat cheese and crispy sage leaves.
Notes
To learn more about the type of squash I cooked with here, visit my Honeynut Squash Recipe for origins, where to buy, and cooking tips.The quantities for the maple sage butter are for 4 small squashes, cut in half. If you are cooking with larger squash, double the ingredient amounts.