Preheat oven to 425 degrees F. Cut off the top end of the squash, then use a peeler to remove skin and white flesh. Halve squash lengthwise and scoop out seeds. Rub all over with palm oil, and season with salt and pepper.Place on a baking sheet and roast until slightly softened, about 15 to 18 minutes. Remove from oven and cut slits about ¼-inch apart and ½-inch from the bottom; do not cut all the way through.
In a bowl, whisk maple syrup, cinnamon, nutmeg, and cayenne. Tuck sage leaves and garlic between some of the slices. Pour half of the spiced syrup over the squash. Roast for an additional 40 to 50 minutes, or until tender. Halfway through cooking, brush remaining syrup over the squash.
Recipe credit: Angela Gaines