Preheat the oven to 425 degrees. Peel and cube honeynut squash. Make sure to cut the squash into even, ½ inch cubes. Toss with olive oil and salt on a baking sheet and roast for 25-30 minutes till tender and slightly browned and crispy. Set aside to cool.

Add ricotta, heavy cream, 2 tbsp olive oil and ½ tsp of salt to the food processor and whip on high until ricotta is smooth and creamy.

Slice baguette into ½ inch rounds and arrange on a baking sheet. Drizzle with olive oil and toast in 400 degree oven for 5-7 minutes until lightly browned. Let cool completely.

Heat 3-4 tbsp of olive oil in a skillet. Drop sage leaves in a few at a time, frying for exactly 3 seconds. Remove promptly to drain on a paper towel.

Assemble crostini starting with 1 tbsp of whipped ricotta. Add 5-6 cubes of roasted squash. Once they are all topped with ricotta and squash on a platter, drizzle with a little bit of olive oil and sprinkle with flaky salt. Nestle 2 fried sage leaves in each crostini. Serve.