Cut squash in half lengthwise and scrape out seeds, then cut into 1-inch pieces resembling semicircles.
Place butter in a sauté pan over medium heat and toast until golden brown. Do not let it go past this stage.
Add the squash and salt to taste. Cook the squash while tossing it every 2-3 minutes until tender and golden.
Fill a sauce pot with 1 inch of vegetable oil and heat to 350 degrees while the squash cooks.
Place sage leaves in hot oil and fry 10-15 seconds until crispy. Place leaves on a paper towel-lined plate to drain.
Place squash on a serving platter.
Top with a couple of hearty spoonfuls of burrata.
Finish with crispy sage leaves and large flake sea salt before serving.