Preheat the oven to 425°F. Scrub the squash well and cut them in half lengthwise. Scoop out the seeds and attached pulp and reserve for toasting if desired. Cut each half lengthwise again, then slice crosswise into 3/4-inch thick slices.
In a small bowl, mix the melted butter with the honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of that mixture. Season the squash lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes.
Add the chopped fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
Golden acorn squash has a lovely pumpkin-orange skin and is nearly the same as the green variety, although some claim that the flesh is a little sweeter. We found that the ones we chose had a more delicate skin and were somewhat less fibrous, but feel free to substitute if need be.