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