Cut each squash in half lengthwise, then scrap out the seeds and cut into 3/4" slices.
Peel and quarter shallots lengthwise.
Combine olive oil, honey, salt, pepper and sage in a small measuring cup.
Toss squash and oli mixture in a bowl. Spread out squash on a baking sheet in a single layer. Roast for 20 to 25 minutes, until squash is tender, turning once half way through.