Preheat the oven to 425F. Lightly butter a 23 centimeter tart tin and set aside.
Whisk the egg in a medium-sized bowl. Add whisk in the ricotta, Parmesan cheese, sage, salt and pepper and set aside.
Melt the butter. Lay one sheet of filo in the prepared tart tin. Brush the filo with the melted butter. Repeat with seven more sheets of filo.
Peel and slice the butternut squash into thin half slices and place half on the base pastry. Pour the cheese filling on top of the butternut squash, and arrange the rest of the sliced butternut on top.
Sprinkle the chopped pecans on top, and lastly drizzle the honey over the pecans.
Brush the top of the filo rim with butter, and bake in the oven for about 40 minutes or until the edges are golden brown and the filling has set.