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Preheat the oven to 425° F.
Arrange the squash cut side up on a baking sheet.
In a bowl, mix the melted butter, pineapple, brown sugar, cinnamon, chile powder, and salt.
Rub the squash all over with half of the butter sauce.
Flip the squash over and bake 20 minutes.
Remove the squash from the oven.
Turn them over, add the remaining butter sauce.
Bake another 10 minutes, until caramelized.
Meanwhile, in a skillet, cook the soft butter and sage until the butter is brown and the sage crispy.
Serve the squash warm topped with crispy sage and extra sea salt!