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Preheat the oven to 180°C fan/200°C/gas 6. Mix the squash cubes with the olive oil and sea salt.
Lay the puff pastry on a lined baking tray, and cut into six squares. Spread each with the crème fraîche, leaving a 1cm border around the edge. Scatter evenly with the squash, then the gorgonzola, and top with a few fig quarters and a basil leaf, then drizzle over the honey.
Transfer to the oven and cook for 20 minutes, then remove and scatter over the pecans. Return to the oven for a further 10 minutes, until the pastry is golden brown and the squash is cooked through.
Serve hot, scattered with more basil.