Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, and brush it lightly with olive oil.

Peel the butternut squashes and cut them in half lengthwise. Scoop out and discard the seeds (or toast them up as a little snacky with olive oil and spices -YUM).

Place each squash half cut-side down on a cutting board. Position 2 wooden chopsticks or the handles of 2 wooden spoons along each side of the squash to prevent the knife from cutting all the way through. Make thin, evenly spaced cuts across each squash, stopping when the knife reaches the chopsticks. Repeat with the remaining squash halves.

Whisk together the olive oil, balsamic vinegar, and tamari. In a small cup using the tines of a fork.

Brush the roasting marinade evenly over the squash, working it into the cuts as much as possible. Arrange the squash cut-side down on the prepared baking sheet and roast for 30-35 minutes until the squash is nearly roasted through.

While the squash roasts, prepare the glaze. Heat the olive oil in a small saucepan over medium-low heat. After 90 seconds when the oil is warm, add the garlic and ginger and cook for 1 minute, stirring frequently. Add the Dijon mustard and cinnamon and cook for 30 seconds. Stir in the maple syrup and apple cider vinegar and bring to a gentle simmer. Cook for 2 minutes, whisking occasionally. Remove from the heat and whisk in the miso until smooth.

Remove the squash from the oven and use a utensil to slightly fan the slices open. Brush generously with the maple miso glaze, working the glaze into the cuts. Return the squash to the oven and roast for 12-15 minutes until the squash is tender when pierced with a knife and the edges are deeply browned.

While the squash finishes roasting, prepare the topping. Combine the panko, pistachios, cranberries, nutritional yeast, salt, black pepper and olive oil in a bowl.

Remove the squash from the oven and increase the oven temperature to 425°F (220°C). Brush the squash with another layer of glaze and sprinkle the topping evenly over the cut surfaces, gently pressing it into the grooves. Return to the oven and bake for 8–10 minutes, until the topping is crisp and golden.

Place the sage in a bowl with the olive oil and massage the leaves until they are all lightly oiled. Place them on a parchment paper lined baking pan in the oven at 425°F (220°C) for 4-5 minutes until crisp.

Arrange the roasted squash on a serving platter and scatter the crispy sage over the top.