Eight to 24 hours before roasting your squash: Place a strainer or metal sieve in a bowl, making sure that the bottom of the strainer isn’t touching the button of the bowl. Place 2 layers of cheesecloth over the strainer and pour the yogurt into the cheesecloth. Bring the four corners of the cheesecloth together and tie into a ballshaped bundle. You may need to use some butcher’s twine to tighten the bundle. Place in the refrigerator until ready to use.

When ready to resume preparation: Preheat oven to 450°F and prepare 2 baking sheets with parchment paper.

Wash the squash, cut in half and remove seeds. Slice into ¼-inch uniform slices. Place squash in bowl and add oil, salt and chili flakes. Toss to coat the slices evenly.

Place the squash slices evenly spaced on the prepared sheet pans. Roast for 10 minutes, then remove from the oven and flip each slice to ensure even roasting. Bake for another 5 minutes, or until squash is fork tender. Remove from the oven and cool.

Remove chilled and strained yogurt from the cheesecloth and place in dry bowl. Discard excess liquid. Add maple syrup and lemon zest to the yogurt and whisk.

To serve, pick your favorite serving platter, spread strained yogurt in the center of the platter. Arrange roasted squash on top of the yogurt in some pleasing pattern.

In a sauté pan on medium heat, add butter and cook for 3 minutes, or until browned and fragrant. Add whole leaves of sage, and continue to cook for another 2 minutes, until the sage is slightly crispy. Take the pan off the heat, and spoon brown butter and sage on top of squash. Finish with chopped toasted or candied pecans.