Preheat the oven to 425° F.
Toss the butternut squash and apples with 2 tbsp coconut oil, ground cinnamon, pumpkin pie spice and ½ tsp salt.
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 EVOO, set aside. This step is optional. I popped my bread in the oven without any oil, but that's just my personal preference.
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.
Drizzle with the balsamic glaze.