Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, sprinkle with salt, and place cut-side down on a lined baking sheet. Roast for 30-35 minutes until tender.

While the squash roasts, melt unsalted butter in a saucepan over medium heat until golden brown (5-7 minutes). Stir occasionally until it has a nutty aroma.

Slice the baguette and arrange on a baking sheet. Brush lightly with olive oil and bake for 8-10 minutes until golden and crispy.

Once the squash cools slightly, scoop out the flesh into a bowl. Mix in chopped sage and half of the browned butter until creamy yet slightly chunky.

Spread butternut mixture onto each toasted baguette slice, sprinkle with Parmesan cheese, and drizzle remaining brown butter before serving.