Squash and Ricotta Toasts

• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces  
• 2 tablespoons olive oil  
• kosher salt and black pepper  
• 1/2 cup balsamic vinegar  
• 1 tablespoon honey  
• 4 slices country bread, toasted  
• 1/2 cup ricotta 

Heat oven to 450° F. Toss the squash, oil, ½ teaspoon salt, and ¼ teaspoon 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.

Serves 4.

VERDICT: This seemed like something I should like, but it was a little odd and I didn't look forward to leftovers.  Probably operator error, but toss anyway.