Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

While the oven heats, pour olive oil into a large skillet over medium-high heat. Add onions and saute until onions begin to soften. Reduce heat to low-medium and continue cooking onions until deep golden brown and tender, 30 to 40 minutes, stirring frequently. When onions are nearly finished cooking, add butter and cook until melted. Pour red wine over onions and simmer until liquid cooks off, about 5 minutes more.

Step 3

While onions are cooking, toss butternut squash cubes with sage, salt and some olive oil. Transfer to a sheet pan. Roast until tender and lightly browned, 25 to 30 minutes, stirring halfway through.

Step 4

Store onions and butternut squash in the refrigerator for up to a week.

Step 5

Just before serving, slice baguette in half. Brush with some olive oil and toast, cut-side down in a large skillet (or under the oven's broiler) until golden brown and crisp.

Step 6

Top with ricotta, caramelized onions (if they were made ahead, warm in the microwave first), butternut squash and a drizzle of honey.

Step 7

Slice and serve. Enjoy!