1. Preheat the oven to 425°F. Coat the squash with olive oil and season with salt and pepper. Arrange on a baking pan.
2. Turning occasionally, roast the squash until tender and browned, about 25 minutes.
3. In the meantime, melt the butter with sage until it begins to brown, about 2 minutes.
4. Transfer the squash to a serving dish and pour on the sage-butter. Sprinkle top with the Castello® Crumbled Blue cheese and serve while warm.