Place the squash in a large bowl. Melt 2 tablespoons of butter and pour it over the squash. Add 1/4 teaspoon of salt and stir until the squash is evenly coated.
While the squash is roasting, prepare the other ingredients. Melt the remaining butter in a small saucepan over medium heat. Add the garlic and the shallots and saute until translucent. Set aside.
Use the same skillet to fry the sage. Heat the olive oil over medium heat and once hot, add the sage leaves. Cook for 2-3 minutes, until firm. Then remove from the skillet and set aside.