• Slice the butternut squash in half vertically and scoop out the seeds.
• Place the halves cut side up in an air fryer basket. Drizzle with olive oil and sprinkle with salt and pepper.
• Air fry at 370°F for 30 to 40 minutes or until fork-tender.

For the sage brown butter

• Make the sage brown butter while the squash cooks. Melt the butter in a saucepan over medium-low heat. When the butter is melted, toss in the sage leaves. Push them down into the butter with a fork if needed.
• The butter will begin to foam. Do not stir it while it foams, just let it continue foaming for the next 3 to 4 minutes.
• When the foaming subsides, toss in the minced garlic. Cook the garlic for 20 to 30 seconds then remove the pan from the heat.
• Pour the sage brown butter into a dish. Season with salt and pepper if needed and set aside while the squash finishes cooking.
• When the squash is fork-tender, place it on a serving platter. Use a knife to cut some shallow slashes in the meat of the squash. Don't cut all the way through, you just want to create some crevices for the brown butter sauce to seep into.
• Drizzle the sage brown butter over the squash halves and top with the crispy fried sage.
• Serve while warm.