1. Preheat oven to 425 degrees Fahrenheit and adjust your oven racks so one is slightly above center and one is slightly below center. Line two sheet pans with parchment paper and set them aside.

2. Place diced butternut on one of the sheet pans with the olive oil, salt, and pepper. Toss to combine. Put butternut squash in the oven on the lower rack for 15 minutes.

3. While the butternut squash roasts, assemble the rest of the ingredients. Unroll the puff pastry and lay it on the second sheet pan. Use the tines of a fork to liberally poke holes all over the puff pastry. This will help air escape while it baked and (hopefully) keep it from puffing up too much.

4. Remove the rosemary and thyme leaves from their stems, and finely dice them. Add the herbs to a bowl with the ricotta, yogurt, salt and pepper. Stir well.

5. When the timer goes off for the butternut squash, stir the squash and put in back in the oven, now on the higher rack. Put the pan with the puff pastry in the oven on the lower rack. This will help crisp the bottom of the puff pastry and give it more direct heat. Cook both the squash and the puff pastry for another 10-15 minutes, or until the pastry is golden.

6. Remove both the pans from the oven. If the puff pastry has gotten too puffy, use a spatula to gently press it down. Spread the ricotta mixture over the pastry, then top with the butternut squash. Finally, drizzle on the honey, then cut into 8 and serve.

7. Serve warm or at room temperature. To reheat leftovers, put slices on a sheet pan in a cold oven, then turn to 350. Warm for 5-8 minutes as the oven preheats, so the pastry and squash are warm again, but the ricotta doesn't dry out. Leftovers can be kept in the fridge for 5 days.