Preheat an oven. Place cubed butternut squash on the sheet pan, then drizzle with extra virgin olive oil, kosher salt, garlic powder, ground cinnamon, and black pepper. Toss well, ensuring the squash is in a single, even layer.
Cook, then carefully remove. Add ¾ cup freshly grated Parmesan cheese right on top, then use a spatula to flip the squash pieces over and toss with the Parmesan cheese. Return to the oven. Remove from the oven.
Heat a small skillet over medium heat, then add unsalted butter, chopped pecans, chopped rosemary, chopped sage, and honey. Cook, stirring as needed, until the butter has melted and the herbs are fragrant. Add chopped garlic, then cook.
Pour the pecan herb mixture on top of the squash, then toss to evenly coat. Taste and adjust seasoning if needed, then transfer to a large plate. Garnish with additional fresh herbs and a pinch of flaky sea salt. Enjoy!