You can make a snack or salad garnish by roasting your leftover squash seeds in your leftover sage butter.
After your prepared squash has cooled, sort out the seeds and let them dry overnight in a bowl.
Preheat an iron skillet to 450º, add some sage butter, toss in your seeds and roast for 12 minutes, or until golden brown. Toss the seeds halfway through cooking to get even browning. Sprinkle with a little salt, if desired.