Heat oven to 425 degrees.

Poke squash several times with a fork; heat in microwave 5 minutes to soften.

While squash is softening, slice baguette diagonally into 1/2 inch slices. Place slices on a large baking pan.

Once squash is cool enough to handle, peel and cut into small (1 cm.) cubes.

Toss squash with maple syrup to coat; spread in a large rimmed baking pan.

Place both baking pans in pre-heated oven.

After 8 minutes, remove bread from oven.

Stir squash and continue roasting 10 minutes more.

Spread goat cheese onto toasted bread, approx. 1/2 tsp. per slice.

Heat 1 Tbsp. olive oil in a small skillet.

Add chopped almonds, minced rosemary, and kosher salt; toast 5-7 minutes over medium heat, stirring occasionally.

Combine roasted squash with toasted almonds and stir.

Top each crostini with a scant 1 Tbsp. of the squash mixture.

Sprinkle with dried, chopped cranberries.