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Preheat the oven to 325°F. Place the olive oil, thyme, garlic, and sage in a small saucepan and warm the mixture over low heat.
Place the squash in a deep baking dish and pour the olive oil and herbs over it. Place the squash in the oven and roast until it is fork-tender, about 15 minutes.
Prepare a gas or charcoal grill for medium heat (about 400°F). Remove the squash from the oven, remove them from the oil, and season them with salt and pepper. Reserve some of the oil.
Carefully place the squash on the grill and cook until they are charred on each side, turning them over once. Remove the squash from the grill, place them on a plate, and tent with aluminum foil to keep warm.
Place some of the reserved olive oil in a skillet and warm it over high heat. Add some chopped sage and fry it for 1 minute.
Transfer the squash to a serving dish, garnish with sliced apples, pepitas, and fried sage, and serve with the Apple Butter.