Preheat your oven to 400° and line a baking sheet with parchment paper.
Carefully cut the neck off the squash. Trim it and then peal the skin off of it. Cut the neck into 4 slabs, about ¾” thick.
Brush both sides of the slabs with the oil, and then sprinkle each with the salt and pepper.
Bake for 25-35 minutes, flipping after 10-15 minutes. The squash will be done with it’s brown on the edges and fork-tender.
While the squash is baking, place the remaining oil in a small pan over medium-low heat along with the garlic. Cook, stirring frequently, for about 5 minutes, or until the garlic browns slightly. Stir in the minced sage leaves and cook for another minute or two.
Serve the squash steaks topped with the garlic and sage mixture.