Prepare squash blossoms by removing the anthers, rinsing and laying on a towel to dry. In a mixing bowl, combine fresh minced sage, pumpkin puree and cheese, stirring to mix. Gently stuff blossoms using either a spoon or your hand with about 1 tablespoon of the mixture (more or less depending on the size of the blossom) and gently twist the ends closed.
Heat oil and butter in frying pan until melted and hot.
Whisk egg, and gently dip the stuffed blossoms into the egg (allowing the egg to lightly coat the leaves, but let the extra drip off) and then add the blossoms to the hot oil/butter mixture. Allow to cook for a few minutes and flip when the bottom is browned to lightly brown the other side. Place cooked blossoms on a paper towel to dry and repeat as necessary.
Serve with a drizzle of honey, some pecan pieces and extra herbs.