In a medium saucepan, place butternut squash and 1/2 teaspoon salt with enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, approximately 8 minutes. Drain; let cool completely.

In a medium bowl, combine squash, walnuts, pear, and figs. In a small bowl, whisk together honey, lemon juice, oil, red pepper, and remaining 1/8 teaspoon salt. Drizzle honey mixture over squash mixture, tossing to combine. Cover, and let stand for at least 20 minutes or up to 2 hours. Serve with salted, baked pita chips.