Start by roasting the butternut squash. (I buy it pre peeled and chopped in the produce section, but if you didn't just cut the skin off, scoop out the the seeds, and chop into 1 inch cubes.) Preheat oven to 400 degrees Fahrenheit.
Place chopped butternut squash onto a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
Roast for 20-25 minutes. Meanwhile, toast the bread.
Once squash is well roasted (brown on the edges), remove from oven. Make toasts by layering white bean hummus, arugula, butternut squash, and drizzle with a generous amount of balsamic glaze.