Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the sliced acorn squash with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet and roast for 15-20 minutes until tender but not falling apart.
Step 3: While squash roasts, melt the butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a deep golden brown and smells nutty. Add the sage leaves and remove from heat immediately.
Step 4: Roll out the puff pastry on a piece of parchment paper into a rectangle. Transfer the pastry (and parchment) to a second baking sheet.
Step 5: Score a 1-inch border around the edge of the pastry. Spread the ricotta or goat cheese evenly within the border.
Step 6: Arrange the roasted acorn squash slices over the cheese in an overlapping pattern. Brush the squash and exposed pastry border with the sage brown butter.
Step 7: Brush the outer edges of the pastry with the egg wash for a golden finish. Bake for 15-20 minutes until the pastry is puffed and golden brown.
Step 8: Drizzle with maple syrup if desired and serve warm.