Squash: Preheat oven to 400°. Toss the squash with olive oil, shallot, salt, and pepper. Put on a parchment-lined sheet pan and roast in the oven until lightly browned and soft, about 20–30 minutes. Mash squash with a fork.

Pepitas: In a cast iron skillet or other heavy pan, warm olive oil over medium-high heat. Add pumpkin seeds and spices and cook, tossing frequently until they are plump and slightly brown. Remove from pan and cool.

Red onion Relish: Cut onion lengthwise, as thinly as possible. Combine with vinegar, currants and salt then let marinate for at least 30 minutes.

goat cheese: Mash up goat cheese, adding milk or cream as necessary to make it easily spreadable.

crostini: Place bread slices on single layer on broiler pan and brush with olive oil. Place under hot broiler until lightly toasted. Spread each slice with a layer of cheese and then a layer of squash. Top each with a sprinkling of pumpkin seeds and then a small amount of drained red onion relish (leave onions off some if you have picky eaters). Serve immediately.

Advance Prep: Squash, pepitas, onion relish, and cheese may all be prepared up to 2 days in advance. Bread may be partially toasted three hours in advance, but wait until you’re about ready to serve to finish toasting and assemble the crostini.