Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look.
Preheat oven to 425°F.
Combine 1 tablespoon sage, oil, 1/2 teaspoon cinnamon, salt, and nutmeg in a bowl; rub over squash halves. Place squash, cut side up, on a baking sheet; roast at 425°F for 40 minutes or until tender. Remove pan from oven; let stand 5 minutes. Cut each squash half lengthwise into 4 wedges.
Bring remaining 1 tablespoon sage, remaining 1/4 teaspoon cinnamon, syrup, molasses, and vinegar to a boil in a small saucepan. Cook 2 to 3 minutes or until syrupy. Remove pan from heat; stir in walnuts. Spoon walnut mixture over squash wedges.