First you slice the Delicata squash, then you melt 2 tablespoons butter with 1 tablespoon honey and brush on both sides of each slice. Season with salt and pepper and bake at 425 for 15 minutes.
While you are waiting caramelize the onions.
Roll out your Pate Brisee and layer 1 carton ricotta mixed with 2 eggs leaving a 2 inch border, onions, squash and the fresh sage.
Lower oven to 350 and bake for 60 minutes. Enjoy! Check out the full recipe in the latest issue of Martha Stewart Living.