Preheat the oven to 375°F and let the goat cheese soften while you work. Slice the sourdough baguette into 1/4-inch pieces. If the bread is stale, wrap it in a damp towel and microwave it for 5 to 15 seconds to loosen it up.

Brush both sides of the bread slices with 2 1/2 tablespoons olive oil. Then season lightly with salt and pepper. Place the slices on a baking sheet and bake for 5 minutes, flip them, and bake for 3 to 4 minutes more. Set them aside once they are lightly crisp.

Heat 1 1/2 tablespoons olive oil in a heavy skillet over medium-high heat. Add the minced shallot and sauté for about 2 minutes, stirring often.

Add the diced butternut squash and cook for 4 minutes, stirring now and then so it does not stick.

Lower the heat to medium. Add the garlic and 2 tablespoons of thyme, then stir well. Cook for 5 minutes, and after that, add the chopped cranberries. Season with salt and pepper to taste.

Continue cooking for 4 to 10 more minutes until the squash is fork-tender.

Spread softened goat cheese over each toasted bread slice. Spoon the squash mixture on top, then press lightly so it sticks. Finish with the remaining thyme for a fresh garnish. Serve right away while the bread is crisp.