Cut the ends off the butternut squash and split it in half. Sprinkle the squash halves with salt and roast the butternut squash on a sheet pan for about 30 minutes, until the squash is fork tender. If your squash is really big, it may need as much as 60 minutes for the squash to be fork tender.
After the squash is done cooking, scoop the flesh from the skin and place it in a food processor. Puree it until smooth and add water, if necessary, if the puree is too thick.
Spread a spoonful of squash puree on each slice of toasted baguette, then add a spoonful of ricotta, a drizzle of balsamic glaze, and the toasted hazelnuts. Enjoy!