Half the butternut squash and remove seeds. Then, drizzle with olive oil, sprinkle with salt and pepper and roast at 400 for 30 minutes until squash is tender.
Scoop out the cooked squash into a food processor with the ricotta, honey and pumpkin pie spice. Blend until whipped smooth. Use salt and pepper to taste.
Pipe the squash mixture into mini fillo shells. Top with pecans and drizzle with more honey.