Preheat the oven to 425° F.

Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp 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 tbsp olive oil, set aside.

Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.

In a small skillet, add the remaining 2 tbsp 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.