Start by chopping the butternut squash. See tutorial below.
Preheat oven to 375 F. Set out the goat cheese to soften. Slice the baguette thinly. (Quick tip: if you're baguette is stale, wrap it in a damp tea towel and microwave for 5-15 seconds. Works like a charm.)
Use a pastry brush to coat each side of the sliced baguette pieces with the 2 1/2 tablespoons of olive oil. Sprinkle with salt and pepper.
Bake in the preheated oven for 5 minutes, flip each sourdough, and continue to bake for an additional 3 to 4 minutes. Don't worry if they have not browned. Remove from oven and set aside.
For topping: Pour 1 1/2 tablespoons oil into a large, heavy bottom skillet, and place over medium-high heat. Add shallots and sauté for 2 minutes, stirring frequently.
Add squash and continue to sauté for 4 minutes. Reduce heat to medium, add garlic and 2 tablespoons of thyme and stir together.
Cook mixture for 5 minutes, then add cranberries. Season to taste with salt and pepper.
Cook for another 4 to 10 minutes, or until squash is fork tender. (If the squash is chopped large, it will take longer.)
To assemble: Spread some goat cheese onto each crostini and top with a spoonful or two of the squash mixture, pressing it in slightly to make it stick. Sprinkle with remaining thyme and serve!