Butternut Squash, Ricotta, and Sage Crostini
['1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)', '3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling', '1 1/2 teaspoons (packed) light brown sugar', 'Coarse sea salt and freshly ground black pepper', '24 fresh sage leaves', '3/4 cup fresh ricotta', '1/2 teaspoon finely grated lemon zest', '12 3/8"-thick baguette slices, toasted', 'Fresh lemon juice']
Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
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