Preparation

• Preheat the oven to 425° F.
• Toss the butternut squash and apples with 2 tablespoon olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ teaspoon kosher salt and ½ teaspoon black pepper.
• Place in an even layer on a baking sheet and into the oven for 15 minutes.
• While the squash and apples are roasting, brush the sliced bread with 2 tablespoon olive oil, set aside.
• Combine the ricotta cheese with the remaining ½ teaspoon black pepper and ½ teaspoon kosher salt, set aside.
• In a small skillet, add the remaining 2 tablespoon olive oil over medium high heat.
• Add the garlic and sage leaves, saute for 1-2 minutes.
• Remove from the heat and toss with the squash and apples when they come out of the oven.
• Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
• Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
• Drizzle with the balsamic reduction.