Preheat your grill to medium-high heat, around 400°F. While heating, carefully slice the butternut squash lengthwise using a sharp knife, then scoop out seeds with a sturdy spoon. Pat dry with paper towels to help the marinade adhere properly.

Whisk together olive oil, balsamic vinegar, smoked paprika, maple syrup, minced garlic, cumin, thyme, cayenne, salt, and black pepper in a small bowl. This aromatic mixture will be your base for those irresistible layers of flavor.

Brush the squash flesh generously with the marinade, working it into all crevices and ensuring even coverage. Reserve half the mixture for basting during cooking to build deeper smoky flavors throughout the grilling process.

Place squash halves flesh-side down on well-oiled grates and grill for 12-15 minutes without moving them, allowing beautiful caramelization. Do not disturb during this critical window to achieve those picture-perfect char marks that make grilled butternut squash so visually stunning.

Flip carefully and brush with remaining marinade, then add fresh sage and vegetable broth directly to the flesh cavity. Cook for another 10-12 minutes until a fork easily pierces the flesh and the edges develop golden-brown crispy bits.

Remove from heat and let rest for 3 minutes before cutting into serving portions. The flesh should slide away from the skin effortlessly, revealing tender, caramelized interior perfection.