Preheat oven to 425F. Toss squash with 1 tablespoon ghee and a pinch of salt. Scatter onto a baking sheet, arranging squash in a single layer. Roast squash for 25 minutes, flipping halfway, or until deeply caramelized.
Meanwhile, melt the remaining ghee in a large cast-iron skillet set over medium-high heat. Fry the sage leaves until crisp, about 30 seconds each side.
Transfer sage leaves to a paper towel-lined plate while you fry the eggs.
Serve squash topped with fried eggs and crisped sage.