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Preheat the oven to 200°C (400°F).
Toss the cubed butternut squash with 1 tbsp olive oil, cumin, smoked paprika, dried thyme and salt. Spread out on a baking tray and roast for 25-30 minutes, until tender and lightly charred.
In a small frying pan, heat 1 tbsp olive oil over medium heat. Fry the sage leaves for 1-2 minutes until crispy. Drain on a paper towel-lined plate.
Add the drained and rinsed cannellini beans to the roasted squash. Toss to combine.
Serve the squash and bean mixture warm, topped with the crispy sage leaves.