Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel and then chop into small pieces. Set aside. Preheat the oven to 425° F. Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt and ½ tsp black pepper. Place in an even layer on a baking sheet and into the oven for 15 minutes. While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside. Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside. In a small skillet, add the remaining 2 tbsp olive oil over medium high heat. Add the garlic and sage leaves, saute for 1-2 minutes. Remove from the heat and toss with the squash and apples when they come out of the oven. Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking. Remove the bread from the oven and top with ricotta cheese, then the roasted squash and apple mix. Place Cloverdale Bacon on top of mixture! Enjoy!