Preheat your oven to 425°F (220°C).

Slice the honeynut squash in half lengthwise, scoop out the seeds, and place the halves on a sheet pan.

Drizzle them with olive oil, rub to coat evenly, and sprinkle generously with kosher salt. Position the squash cut-side down.

Roast the squash for about 40 minutes, until tender.

Allow the squash to cool, then scoop out the flesh and discard the skins.

In a food processor, combine the scooped squash, crumbled feta, ¼ cup of olive oil, and 1 tablespoon of honey. Pulse until smooth, slowly drizzling in ¼ cup water for the desired consistency.

In a skillet, heat ¼ cup olive oil over medium heat and fry the sage leaves for about 1-2 minutes until crispy. Use a slotted spoon to transfer them to a paper towel.

Lower the heat and add the sliced Fresno chile pepper to the oil, cooking until softened, then add the chopped pecans and toast briefly.

Stir in the remaining honey and simmer for about a minute until thickened.

Spoon the dip into a serving bowl, top with cracked black pepper and the honey-pecan mixture, garnishing with crispy fried sage leaves.

Serve alongside toasted bread or crackers.