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1. Prepare squash by cutting off both ends of squash, remove skin with vegetable peeper, and cut squash in half, separating bulb from neck. Cut bulb in half through base and remove seeds with spoon. Cut peeled and seeded squash into chunks.
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2. Place squash in large microwave safe bowl. Cover bowl tightly with plastic wrap and microwave on high until squash is tender and easily pierced with dinner fork, 15-20 minutes, stirring squash halfway through cooking time.
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3. Carefully remove plastic (watch for scalding steam). Drain squash in colander, then transfer to food processor.
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4. Cook 2 T butter with 1 t minced fresh sage in small skillet over medium-low heat until fragrant, about 2 minutes.
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5. Add to food processor, half and half, 2 T sage butter, 2 T brown sugar, and 1 t salt. Process the mixture until smooth, about 20 seconds, stopping to scrape down sides of bowl with rubber spatula as needed.
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6. To Store: Transfer pureed squash to airtight container and refrigerate for up to 4 days.
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7. To Serve: Transfer puree to microwave safe bowl and cover tightly with plastic. Microwave on high power, stirring occasionally, until hot 3-5 minutes. Stir in remaining 2 T of butter and season with additional sugar, salt and pepper. Top with toasted almonds.
