Chop the squash halves into large chunks, leaving the skin on. Place chunks in a large pot of boiling water until flesh is tender, about 20 minutes.
Strain squash, and pour the pieces out onto a cutting board, letting cool just until you can handle it. Scrape the flesh from the chunks with a spoon back into the pot, discarding skin. Add the egg, salt and nutmeg, and 1/2 of the flour to the squash and mix just until a soft dough forms. Do not overmix. Continue adding flour if the dough is still too moist.
Heat about 1 teaspoon of oil in a skillet set to medium-high heat. Spoon about 1/4 cup mixture onto the skillet and cook, about 1 minute each side, until golden brown.
Top with apple slices, chopped pecans, a dollop of mascarpone cheese, and a drizzle of honey.