Preheat the oven to 425° and line of baking sheet with parchment paper. Add the chopped butternut squash and onion to the pan and drizzle with a tablespoon of oil. Add garlic powder, chopped rosemary and salt, and toss a coat. Roast for 40 to 45 minutes or until lightly browned.

In a bowl combine whole grain mustard, 2 tablespoons of oil and red wine vinegar, and start to combine. Add salt to taste then when the squash is done, add it to the bowl and toss a coat.

Slice a baguette and lay the slices evenly on a sheet pan. Spray with some oil and put under the broiler just until Brown then flip each crust and repeat the process.

Once the crostini are toasted, spread a little goat cheese on each crostini and top each with the squash mixture.