Squash recipe

Here's the original recipe, the way we made it is in (____)
 Roasted Garlic Squash
8 servings 1 hour 20 min total time      

4 teaspoon  extra-virgin olive oil (2 Tablespoons)      

1 (3-pound) butternut squash, peeled, seeded, and cut into 3x1-inch chunks  (1 acorn squash) 

1 teaspoon kosher salt (leftout)

1/4 teaspoon  freshly ground pepper

5 tablespoons unsalted butter (left out)

24 fresh sage leaves  (we didn't see that it was leaves so we used the powder)

1/2 cup peeled garlic cloves       (we used 1 whole garlic)

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Directions

1. Heat oven to 400 degrees F. Toss garlic with 1 teaspoon of the oil; wrap in a foil packet (to do this, I put garlic in aluminum foil). Put squash on a rimmed baking sheet and toss with remaining oil, salt, and pepper (we cut squash almost like cantaloupe or watermelon pieces, cover in oil, then in pepper, and set the garlic and squash in pan in oven). Place squash and garlic packet in oven; roast squash 1 hour, turning pieces several times, or until browned and tender. Roast garlic packet 45 minutes or until cloves are tender and soft.
2. Five minutes before the squash is done, melt butter in a large nonstick skillet over medium heat. Add sage leaves and cook 2 to 3 minutes, until butter is lightly browned and smells nutty and sage leaves start to crisp. Remove the skillet from heat; transfer sage leaves with a slotted spoon to a paper towel; reserve the brown butter. (skipped this step)
3. Transfer roasted squash and garlic cloves to a large serving bowl. Drizzle with browned butter. Top with crispy sage leaves.(when the squash came out, we dug the garlic out of the skin or whatever the stuff is called around each clove, tossed that and the sage over the squash and enjoyed, the sage and squash were 2 good fall flavors)