Sautéed Delicata Squash with Crispy Sage

2 medium delicata squash (about 10 oz each)
2 tbsp olive oil
2 tbsp unsalted butter
½ c loosely packed sage leaves, plus 1 tbsp chopped sage, divided
½ tsp table salt
Parmesan cheese to sprinkle on top 

1. Trim the stem ends off the squash, then slice in half lengthwise. Scoop out the innards and seeds with a spoon, then cut into ¼-inch thick half-moon slices.

2. Heat oil and butter in a large skillet over medium. Add ½ cup sage leaves and cook, stirring frequently, until crispy, about 2-3 minutes. Remove from heat and transfer sage to a paper towel-lined plate. 

3. Return skillet to medium-high heat and add the squash. Cook, stirring occasionally, until golden brown on one side, about 3 minutes. Sprinkle with salt and continue to cook until golden brown on all side, another 3-4 minutes.

4. Add remaining 1 tablespoon chopped sage and cook until fragrant, about 1 minute. Remove from heat and transfer mixture to a platter. Garnish with crispy sage and grated parmesan cheese.