1. Heat oven to 350 degrees . 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.
2. Place pastry shells on a baking sheet. Transfer squash mixture into a resealable plastic bag; snip corner. Pipe into pastry shells. Bake at 350 degrees for 8 to 10 minutes, until set.
3. 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.