Preheat oven to 400º F.

On a large baking sheet, toss the butternut squash with the olive oil and sprinkle with ¾ teaspoon of salt.

Roast in preheated oven for 45 to 55 minutes, until soft. Set aside to cool. (this step can be done a day ahead. Store the roasted squash, covered, in the refrigerator, until ready to use).

Reduce oven heat to 375ºF.

In a large bowl, combine goat cheese, ricotta, eggs, sage, Parmesan, cayenne, pepper, and the remaining ½ teaspoon of salt. Stir in the roasted butternut squash.

Drizzle a bit of the butter into the Bundt pan and tilt a few times to spread it around a little. Layer the sheets of phyllo into the Bundt pan, pushing it into the well and poking holes in the middle where the center tube comes up, and letting the dough hang over the sides. Line the pan in this fashion, layering the phyllo sheets in a criss-cross pattern, until you have used up all the sheets (it may seem like too much, but don’t worry about it, it’s not!)

Spoon the goat cheese mixture into the phyllo-lined pan, using a rubber spatula to distribute it evenly.

Fold the phyllo dough over the filling and then poke several holes, using a sharp knife, going all the way down to the bottom of the pan.

Pour the melted butter over the top and drizzle it down into the sides if you can. If the butter pools on top, simply tilt the pan around a bit to encourage it to seep down into the torte.

Bake the torte in the preheated oven for about 1 hour and 15 minutes, until it is golden brown. Remove from oven and cool in the pan on a rack for about an hour.

To serve, poke a knife around the edges of the torte inside the pan to make sure it is not stuck and then carefully invert it onto a platter. Slice and serve warm or at room temperature.