Preheat the oven to 425 degreeCut the butternut squash into about 1/2-inch cubes and place on a baking sheet lined with aluminum foilToss the squash with olive oil, salt and pepperBake in the oven until softened all the way through, about 20 minutesRemove from the oven and set aside to cool slightlyCut the baguette on an angle and place on a baking sheet lined with aluminum foilDrizzle both sides with olive oil and place in the broiler until lightly browned on one side and flip over to lightly brown the other sideOnce the bread is cool enough to handle, spread a thin layer of pesto onto the slice and top it with some of the butternut squashCrumble the goat cheese into smaller pieces and add a few crumbles to the top of the crostiniSprinkle some of the pomegranate seeds over the topRepeat until all of the bread slices are coveredPlace the crostini on a platter and add a light drizzle of olive oil
