Preheat oven to 375˚F. Slice Pane Rustico into slices (.5 inch thick), spread a light amount of oil, and season with salt and pepper. Bake for 5 minutes, flip each crostini, and continue to bake for an additional 3 to 4 minutes. Remove from oven and set aside. For topping: Pour oil into a heavy bottom skillet and place over medium-high heat. Add shallots and sauté for 2 minutes. Add squash and continue to sauté for 4 minutes. Reduce heat to medium, add garlic and 2 tablespoons thyme and stir together. Season with salt and pepper. Cook mixture for 5 minutes, add cranberries and season with salt and pepper. Continue to cook for 4 to 5 minutes or until squash is fork tender. Stir in remaining thyme and adjust seasonings. To assemble: Spread a small amount of goat cheese onto each crostini and top with a spoonful or two of the squash mixture. Serve.