Preheat your oven to 350F. Cut the squash in half and place on a parchment lined tray, cut side down.

Roast squash for 45 minutes to an hour, until soft. Let cool.

Scrape the squash and place in bowl. Mash with fork or blend with immersion blender, until smooth. Season with a drizzle of olive oil and sprinkle of salt. Set aside.

Toast slices of bread. Slather with squash spread. Top with toasted nuts, crispy sage leaves, and cheese crumbles. Sprinkle sea salt and enjoy!