Butternut Squash & Tahini Crostini

Preheat oven to 400°. Arrange the squash on a rimmed baking sheet lined with parchment. Drizzle with EVOO and season with salt; toss to coat. Bake, tossing occasionally, until the squash is soft and just beginning to brown, about 25 minutes. Let cool slightly, then transfer to a food processor. Add 2 tsp. EVOO, 1 tbsp. tahini, and the lemon juice. Pulse until smooth, adding a splash of water if the puree is too thick. Season with salt. Spread puree on baguette slices. Drizzle with more tahini and the pomegranate molasses. Top with pistachios.