Preheat the oven to 450°F.

Slice the pears and butternut squash into 1/4 inch thick pieces.

Finely chop the sage.

Combine the butternut squash and pear slices, 1 tbsp of olive oil, salt, cinnamon and 1 tbsp of sage in a large mixing bowl. Toss to coat.

Line a sheet pan with parchment paper. Spread the butternut squash and pear slices on the sheet pan and bake for 20-25 minutes until cooked through.

While the pears and butternut squash are roasting, place a non-stick saucepan on the stove. Pour the olive oil, balsamic vinegar, and maple syrup into the pan, and reduce over medium heat until the sauce becomes syrupy.

Chop the walnuts and add the walnuts and remaining finely chopped sage (2 tbsp) to the pan.

Arrange the roasted pear and butternut squash slices on a serving platter, and pour the balsamic glaze over the top. Serve immediately.