Thanks to site host John Wallace for sending me this recipe, which comes from Bon Appetit.

Preheat the oven to 375.  Line a baking sheet with parchment paper, then roll out a piece of thawed frozen puff pastry to fit it.

Beat 1 egg with 1 T. water and brush it on the dough.
Cut the neck off a butternut squash and peel it.  Cut the squash into 1/8 inch thick rounds and arrange over the dough.  Place another piece of parchment paper over the squash, and then weigh it down with another baking sheet.

Bake for 10 minutes, then remove the top baking sheet and the parchment paper and brush the squash with 1 T. olive oil and sprinkle with salt.  Return to the oven and cook another 25-30 minutes, until the pastry is golden brown.
Meanwhile, boil 1/4 C. honey and 2 T. water in a saucepan with 1 thinly sliced fresh hot pepper for about 6 minutes.
In a skillet, fry 12 fresh sage leaves in 2 T. olive oil until crisp.
When the pastry is done, drizzle with the chile honey and sprinkle with sage leaves and 1/4 C. shaved Parmesan cheese.  Season with black pepper.