Instructions

• Preheat oven to 450°F (230°C). Line baking tray with parchment paper.
• Place squash on baking tray. Drizzle 2 tablespoons olive oil and spread evenly. Season squash with salt and pepper to taste. Place tray into oven and roast squash until golden (about 25 to 30 minutes).
• Heat non-stick skillet over medium-high heat and add pumpkin seeds. Shake skillet to keep seeds moving so they toast and not burn. Once toasted, remove skillet from heat and set aside to cool.
• Heat remaining tablespoon olive oil in large skillet over medium-high heat and add onion. Cook, stirring occasionally until soft (about 5 minutes). Add chili flakes and roasted squash and stir to combine. Using potato masher or fork, mash squash and onion together.
• Toast 4 slices of bread. Divide goat cheese between slices, then top with squash mixture and toasted pumpkin seeds. Season to taste with salt and pepper. Add more chili flakes if desired.