Maple Butternut Squash and Apple Turnovers with Ricotta and Fried Sage

Name: Maple Butternut Squash and Apple Turnovers with Ricotta and Fried Sage
Ingredients: 1 medium butternut squash (about 2 pounds), halved lengthwise and seeded; 2 tablespoons butter, cut into pieces and softened; 3 tablespoons pure maple syrup, divided; 1 teaspoon ground cinnamon; 1/4 cup olive oil; 8 large sage leaves (fresh); 1 large Honeycrisp apple (about 7-8 ounces), peeled, quartered, and cut into 1/2 inch dice; 3 tablespoons orange juice; 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted; 1 cup whole-milk ricotta; 1 large egg, lightly beaten; 1 teaspoon sugar