Heat oven to 350°. In a small pot, whisk
together butternut squash and heavy
cream over medium-low heat. When hot,
whisk in goat cheese until melted.
Remove from heat and stir in yolk, 1/2 tsp
of the salt and the pepper. Cool slightly.
Place pastry shells on a baking sheet.
Transfer squash mixture into a resealable
plastic bag; snip corner. Pipe into pastry
shells. Bake at 350° for 8 to 10 minutes,
In a small skillet, heat canola oil
until shimmering. Fry sage leaves (in
2 batches) for 30 seconds, until crisp.
Remove to a paper towel and sprinkle
with remaining 1/4 tsp salt. Garnish bites
with fried sage leaves.