Layered Fall Salad with Squash & Mozzarella

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.

Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.