Preheat oven to 400 degrees F.
Trim ends off delicata squash then slice into thin rings. Remove the seeds from the center of each ring and place on a baking sheet. Spray with cooking spray and season with salt and pepper. Roast for 10 minutes, flipping halfway through.
Meanwhile, assemble the flatbreads on another baking sheet.
Top flatbreads with the roasted squash rings then dollop ricotta evenly on top.
Scatter pecans and dried cherries on top and sprinkle with chopped sage.
Season with salt and pepper then place back into the oven for 7 to 10 minutes until edges of the flatbread start to turn golden brown and crispy, pecans are toasted and ricotta dollops melt a bit.
Remove from the oven, let cool for 1 to 2 minutes before slicing and serving.
