Ingredients:

1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces

2 tablespoons of blood orange olive oil

Kosher salt and black pepper to taste

1 Tablespoon of honey

1/2 cup of cinnamon pear balsamic

4 slices of toasted bread of your choice

1/2 cup of ricotta

Directions:

Heat oven to 450° F. Toss the squash, oil, salt and pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes. Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook, stirring occasionally, until syrupy, 8 to 10 minutes. Let cool. Top the bread with the ricotta and roasted squash, dividing evenly. Drizzle with the syrup.