Butternut Squash Bruschetta

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Spread the butternut squash cubes on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the ground cinnamon, 1 teaspoon kosher salt and pepper. Toss to combine.
Roast for 30 – 35 minutes, turning halfway through until tender. Remove from the oven and set it aside to cool.
Place the goat cheese and heavy cream in a bowl. Using a fork, stir and “whip” until smooth.
Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
Lightly toast the bread slices in the oven, toaster oven, or toaster.
Spread the bread with 1-2 tablespoons of the goat cheese mixture, followed by 1-2 tablespoons of cranberry sauce.
Add some roasted squash cubes and sprinkle each slice with almonds or walnuts.
Drizzle with honey, a pinch of sea salt, and chopped sage, if using.

Ingredient :

1 medium sized butternut squash, peeled, deseeded, and cut into ½ inch cubes
2 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoon Kosher salt, divided
½ teaspoon ground black pepper▢8 ounces goat cheese, at room temperature
2 tablespoons heavy cream
3 stalks scallions, chopped
1 clove garlic, finely chopped or pressed
¼ cup parsley, chopped6 slices sourdough bread, or any other crusty bread
1 cup maple cranberry sauce
½ cup sliced almonds or chopped walnuts
1 tbs Honey, (or more) optional drizzle
Sea salt, optional sprinkle to finish
Handful of sage leaves, chopped (optional)