4 Tablespoons extra-virgin olive oil, divided
12-inch sourdough baguette
4 ounces goat cheese, softened
1⁄4 cup chopped onion
2 cups chopped butternut squash (about 1⁄2 inch cubes)*
3 garlic cloves, minced
1⁄2 cup dried cranberries
1⁄2 teaspoon salt
1⁄8 teaspoon ground black pepper
3 Tablespoons chopped fresh thyme
Preheat oven to 375 F. Set out the goat cheese to soften.
Slice the baguette thinly to about 1⁄4-inch slices. Use a pastry brush to coat each side of the sliced baguette pieces with 2 1⁄2 tablespoons of olive oil. Bake in the preheated oven for 5 minutes, flip each sourdough, and continue to bake for an additional 3 to 4 minutes (they don’t need to brown). Remove from oven and set aside.
Pour 1 1⁄2 tablespoons oil into a large skillet, and heat to medium-high heat. Add onions and sauté for 2 minutes, stirring frequently. Add squash and continue to sauté for 4 minutes. Reduce heat to medium, add garlic and 2 tablespoons of thyme and stir together. Cook mixture for 5 minutes more, then add cranberries. Season with salt and pepper. Cook for another 4 to 10 minutes, or until squash is fork tender.
Assemble crostini: Spread some goat cheese onto each crostini and top with a spoonful or two of the squash mixture, pressing it in slightly to make it stick. Sprinkle with remaining thyme and serve.
*Chopping butternut squash: Cut butternut squash in half the long way with a long, sharp knife. Lay flesh-side down and chop about a 1⁄2-inch off the top and bottom of both halves. Scoop out seeds with a spoon or the inside lid of a glass jar. Peel both halves with a vegetable peeler. Cut each half in half the short way. Cut each section into 1⁄2-inch columns. Turn knife cross-wise across columns and chop to achieve 1⁄2-inch size cubes.