Cranberry Butternut Bruschetta

Pre-heat oven to 375°F (190°C). For Crostini: Slice the whole grain baguette into 1/4-inch slices and place on a cookie sheet. Brush lightly with olive oil and bake until bread is lightly toasted. For Squash: Cut squash from blossom end to stem. Remove seeds from half of the squash (save rest for another meal). Spread 1 tablespoon of butter over surface of cut portion of squash and sprinkle with salt and pepper. Place squash into a baking dish, cut side down with about 2 tablespoons of water, tightly cover pan with aluminum foil. Cook for 1 hour or until fork-tender and skin is evenly wrinkled. After cooling slightly, separate meat of squash from skin and set aside. Saute1 tablespoon of butter with shallots and garlic until translucent, but not caramelized. Add squash to pan and slowly cook mixture for about 10 minutes. Season mixture with cinnamon, nutmeg, sage, salt and pepper to taste. Process squash mixture in blender (or food processor) until smooth and thick. Remove from blender and set spread aside. For Garnish: Combine dried cranberries, orange juice and walnut pieces in a bowl. Allow to stand for 30 minutes. To Serve: Spread a small amount (about 1/2 teaspoon) of squash mixture onto each slice of whole grain bread. Top with cranberry garnish and place on a serving platter. Serve immediately.