Brush the entire surface of the squash with olive oil. Place on a sheet pan, cut side up and season with the salt and pepper.
Roast in the oven for 20 to 22 minutes, or until tender when pierced with the knife and the edges are nicely browned.
Remove from the oven and glaze with the savory or sweet application.

Sweet
Combine all the ingredients into a small bowl and brush on roasted squash.

Savory

Place the pancetta in a small sauté pan in the mouth of the oven and cook until lightly browned, about 7 minutes. Remove to a paper towel lined plate and set aside.
In a small sauce pan add the butter and sage and put into the oven, melt, 1 minute.
When squash is cooked brush on sage butter, sprinkle with the pancetta, parmesan and pepper.