Roasted butternut squash bruschetta starts with toasted baguette slices spread with goat cheese and topped with a delicious mixture of fresh butternut squash, bacon and dried cranberries.
In a large, non-stick skillet over medium heat, cook the bacon, stirring often until crisp. Remove bacon pieces to drain on a paper-towel lined plate.
Add olive oil to the bacon drippings in the pan, add the shallot and cook for about 1 minute. Add the squash and cook, stirring occasionally, for 15 minutes.
Add cranberries and apple cider, allow to simmer for another 5-8 minutes, until squash is fork tender.
Stir in thyme and season with salt. Remove mixture from heat and stir in bacon crumbles.
Allow the cooked squash and cranberry topping to cool to room temperature.
Using a hand mixer, whip together the goat cheese, cream cheese and salt.
Serve toasted baguette slices topped with a smear of the goat cheese spread and about a tablespoon of the squash, cranberry and bacon topping