Preheat the oven to 400°. Line a sheet pan with foil. Set it aside. Wash and dry the butternut squash. Carefully peel the squash. Cut in half lengthwise then scrape the seeds out with a spoon. Slice the squash.
Put the squash in a bowl. Add the olive oil and sprinkle salt, black pepper, garlic powder, dried thyme, and ground sage.
Mix everything together to coat the squash evenly.
Place in the sheet pan. Roast it in the oven for 20 minutes.
After 20 minutes, carefully flip the squash then place it back into the oven to continue roasting for 15 more minutes.