Preheat the oven to 450°F. 

Place beets on 3 layers of foil. Drizzle with 1 to 2 teaspoons olive oil and  sprinkle with a dash of kosher salt. Gather and crimp foil into a tight package. Roast for at least 1 hour or until fork tender. When cool, peel beets easily by slipping the skins off. Dice beets and set aside (can be  made 3 to 4 days ahead). 

Meanwhile, combine the squash, shallots, ½ cup olive oil, honey, chili  flakes, 2 teaspoons salt, cumin, and coriander in a large bowl; toss well  to coat. Transfer the mixture to a parchment-lined baking sheet, and  spread in an even layer. Roast, stirring every 5 to 6 minutes, until tender  and slightly golden, about 20 minutes (this can be done at the same  time as the beets). Remove from the oven.

Transfer roasted squash mixture to a large bowl, scraping all juices  and oil into the bowl as well. Smash with a fork until mashed but still  chunky in texture. Taste for seasoning, adjusting with salt or pepper as  needed.

Reduce oven to 350°F. Arrange baguette slices on a baking sheet lined with parchment or foil. Use a pastry brush to brush  baguette slices with the remaining ¼ cup olive oil. Bake for about 10  minutes – slices should be nicely toasted. Remove from oven.  (Toasts can be made a day ahead and stored in a container or Ziploc storage bag at room temperature.)

Spread a heaping spoonful of smashed squash mixture on toasts,  then top with a covering of diced beets. Sprinkle with flaky sea salt and garnish with chopped cilantro.

You can also top the crostini with Balsamic Reduction Glaze.  

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.