Preheat your oven to 425°F (220°C). Line a baking tray with parchment or a silicone mat for easy cleanup.

Toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 tsp salt, black pepper, thyme, and 1 tsp maple syrup or honey if using. Spread in a single layer on the tray.

Tip: A hot oven and a single layer are crucial for caramelized edges. Use a thermometer to confirm oven temperature.

Roast for 25–30 minutes, stirring once halfway through, until the squash is golden and tender.

Variation: You can boil the squash in salted water for 10–12 minutes instead of roasting.

Tip: For extra flavor, add a split garlic clove or a sprig of rosemary to the tray while roasting.

In a bowl, whisk together the ricotta, lemon zest, lemon juice, grated garlic, a pinch of salt, and 1 tablespoon of olive oil. Adjust to taste.

Tip: For a creamier texture, pulse the ricotta in a food processor.

Brush both sides of the baguette slices with the remaining olive oil or a light smear of butter. Arrange on a baking tray and toast in the oven at 400°F (200°C) for 8–10 minutes.

Tip: You can toast the bread alongside the squash during the last 8–10 minutes.

In a small skillet over medium heat, add butter or olive oil and fry the sage leaves until crisp.

Tip: Watch the sage carefully, it burns quickly.

For a spread, place roasted squash in a blender and pulse until smooth. Spoon a dollop of lemon ricotta onto each crostini, then top with squash.

If you prefer chunks, heap small cubes of roasted squash onto the ricotta.

Drizzle with honey or maple syrup, add a sage leaf, and finish with sea salt and red pepper flakes.