Roast the butternut squash

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 

2. Using a vegetable peeler, peel the skin and white layer beneath the skin of the squash. On a cutting board, carefully cut the butternut squash in half lengthwise with a large knife, scooping out the seeds and pulp using a spoon and discarding them. 

3. Then, cut the butternut squash into 1-inch thick medium cubes.  

4. Transfer the cubed butternut squash into a bowl and add the olive oil, salt, black pepper, garlic powder, parsley, allspice, cinnamon, and smoked paprika, tossing everything together with a spatula or spoon. 

5. Spoon the cubed butternut squash pieces onto the prepared baking sheet and brush them with the olive oil on both sides and season with the salt, black pepper, smoked paprika, oregano, thyme, basil, garlic powder, and parsley. 

6. Bake for 20-25 minutes, or until softened. 

7. Mix together the butter and honey until combined. Brush the honey butter onto each piece of butternut squash and bake for another 10-15 minutes until golden and 'caramelized'. 

Make the cream cheese spread

1. In a bowl, mix together the softened cream cheese, lemon juice, and pinch of cinnamon until combined.

Toast the bread

1. Line a baking sheet with parchment paper. In a small bowl, mix together the melted butter and olive oil until combined. 

2. Place slices of baguette flat unto your baking sheet and brush with mixture and bake them in the oven (at the same temperature) for 8-10 minutes, until golden brown and crisp around the edges. 

Assemble the crostinis

1. Once bread slices are toasted, remove them from oven, letting them cool for 1-2 minutes or until they are safe to handle. 

2. Generously spread the cream cheese spread unto each slice of bread followed by 1-2 TBSP of the roasted honey butter butternut squash and dried cranberries, chopped nuts, and pumpkin seeds until all crostinis are made. Garnish with thyme leaves, if desired. 

   • TIP: To make butternut squash easier to cut you can soften the butternut squash. The secret here is to prick the squash all over with a fork, pop it in the microwave for 2 to 3 minutes, and voila! It's safer and easier to cut.

   • TIP: Prevent soggy bread by adding the toppings just before serving. The crostini toasts can be made up to 3 days ahead of time and stored in an airtight container, whereas toppings that may turn soggy (i.e. tomatoes, the roasted butternut squash, or fruit) should be added as close to serving time as possible to ensure that every bite is perfect for your guests.