Instructions: Heat oven to 425 degrees with rack in center. Spray a roasting pan with cooking spray. Cut the squash in half lengthwise. Remove the seeds and fibers, and peel. Cut the squash into 1/2-inch pieces. Cut the portobellos into 1/2-inch pieces. Transfer the squash and mushrooms to the pan, keeping each separate. Add the garlic. Spray all with cooking spray. Sprinkle with the salt and pepper and half the oregano and rosemary. Cook until the portobellos are tender, 15 - 20 minutes; remove the portobellos. Spread out the squash in the pan, turning with a spatula. Increase heat to 450 degrees. Cook until the squash is just tender and garlic is soft, about 15 minutes more. Remove from oven. Remove the garlic cloves, and reserve.

Return portobellos to pan, and place over medium-high heat on stovetop. Add vinegar, chicken stock, and remaining half oregano and rosemary, and scrape along bottom of pan to remove any cooked-on pieces. Cook, stirring often, until liquid has been reduced to a glaze, 2 - 3 minutes. Transfer the mixture to a large bowl. Let cool slightly.

Remove about 1/3 of the squash cubes from the mixture, and transfer to a medium bowl. Use the back of a knife to scrape out the softened garlic flesh from each clove. Add to bowl. Add the goat cheese. Use a fork to smash ingredients to a paste. Set aside. Lightly toast the bread slices in a grill pan or under the broiler. Spread each with squash paste. Top each with squash-and-portobello mixture. Garnish with oregano and rosemary.

NOTES : The hearty ingredients of this bruschetta make it an ideal dish to serve for fall and winter entertaining.

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