Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed butternut squash with olive oil, 2 tablespoons of maple syrup, salt, pepper, and half of the fresh thyme.
Step 3: Spread the squash in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until tender and caramelized at the edges.
Step 4: On a lightly floured surface, roll out the puff pastry into a rectangle. Transfer to another parchment-lined baking sheet.
Step 5: Score a 1-inch border around the edge of the pastry with a knife, taking care not to cut all the way through. Prick the center area with a fork.
Step 6: Arrange the roasted butternut squash evenly within the border of the pastry. Top with crumbled goat cheese and chopped pecans.
Step 7: Brush the border of the pastry with the beaten egg wash. Bake for 15-20 minutes until the pastry is golden brown and puffed.
Step 8: Remove from the oven, drizzle with the remaining 1 tablespoon of maple syrup, and garnish with the remaining fresh thyme before slicing.