Step 1
Place baking sheet in oven and preheat to 400
Step 2
While oven and baking sheet are heating, peel, seed and thinly slice butternut squash.
Step 3
Place squash slices in bowl and toss with olive oil to coat and sprinkle with salt and pepper.
Step 4
Transfer squash to hot sheet pan, place evenly and roast for 15-20 minutes. Remove baking sheet and cool squash to handle.
Step 5
Preheat skillet over medium heat, add butter to melt.
Step 6
Add nuts, spices and brown sugar. Season with salt and pepper. Cook for 5 minutes to brown. Take off heat and set aside.
Step 7
Slice bread in half horizontally. Then cut in half again length wise to create four rectangular shaped slices.
Step 8
Flatten bread with rolling pin, spread with butter and brown in oven on baking sheet, 8-10 minutes, or until lightly toasted. Remove and cool slightly.
Step 9
Layer roast squash slices on toasted flatbread approx 5-6 slices per piece of bread.
Step 10
Top with candied nuts, crumbled goat cheese, dried cranberries and garnish with herbs.
Step 11
Cut in to thirds and serve.
