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.