Preheat the oven to 425°F.
Place the squash halves on a sheet pan. Drizzle with 2 tablespoons olive oil, rub to coat, and season with 1 teaspoon salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.
Meanwhile, add butter to a pan; cook over medium heat until brown, bubbly and little bits on the bottom of pan (approximately 5 to 6 minutes). Allow to cool.
Scoop out the squash and discard the skins. Add the squash to a food processor, along with the brie, cooled brown butter, and 2 tablespoons of honey. Pulse to combine and blending until smooth. Drizzle in a few tablespoons of water to thin out mixture, if needed. Season with salt to taste.
In the same pan used to brown the butter, add the ¼ cup olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a cooling rack.
Remove the oil from the pan, add 1 tablespoon butter and melt. Add the pecans or seeds and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey and the chili peppers. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.
Spoon the dip into a shallow serving bowl or platter. Top with freshly cracked black pepper. Spoon the honey pecan or seed topping over the top and garnish with the fried sage leaves. Serve with toasted bread or crackers alongside for dipping. Enjoy!
