1 baguette
1 butternut squash.  peeled, seeded and diced
2 T brown sugar
4 T olive oil - divided
2 C ricotta
1 T lemon Zest
3 T chopped fresh sage - chiffonade
salt/pepper to taste

To make crostini:
Heat oven to 350 deg.  Slice baguette, drizzle w 2 T EVOO and bake 10-15 min.

Heat oven to 425 deg.  Toss squash with 1 T EVOO, salt, pepper and brown sugar.  Roast for 25-30 minutes, turning half way until golden brown.

To assemble:
Mix ricotta with lemon zest, 1 T EVOO, salt and pepper

Spread ricotta on crostini.  Top with dollop of roasted squash.  Finish with chiffonade of sage.