1. Preheat oven to 425° F. Use a vegetable peeler to peel the skin from the pumpkin. Remove the top, and clean out the seeds. Cut the pumpkin into 1/2-inch thick wedges. Place in a bowl. Toss with 3 tablespoons of olive oil, honey and salt. Line a baking sheet with parchment paper. Arrange the pumpkin wedges in an even layer. Cook for 20 to 30 minutes or until tender.
2. Remove pumpkin from oven. Set aside. Slice the baguette into 1/2-inch slices. Place remaining oil in a bowl, and brush it onto the bread. Cook bread in an even layer on a baking sheet for 10 minutes or until golden. Remove bread. Let cool to room temperature. In a bowl, combine the goat cheese and cream cheese. Spread onto the bread slices. Cut pumpkin wedges to the length of bread slices. Layer 1 or 2 wedges on each slice of bread. Top with a spoonful of pesto, a sprinkle of walnuts and a mushroom skull. Place crostini on a serving platter. Drizzle with balsamic glaze and olive oil.

MUSHROOM SKULLS: Halve button mushrooms, and carve faces into them. Use a straw or small circle cutter to punch eyes from the main top of the mushroom half. Using a sharp knife, cut a small triangle for a nose. Scrape down the base of the mushroom with the knife to form the teeth. Melt butter in a large skillet. Add mushroom skulls, and sauté for about 5 to 8 minutes. Season with salt and pepper.

Per Serving (1 slice): Calories: 260, Fat: 16 g (4 g Saturated Fat), Cholesterol: 15 mg, Sodium: 380 mg, Carbohydrates: 26 g, Fiber: 1 g, Protein: 6 g.