A tasty alternative for lunch!

1 1/2 pounds Delicata squash (halved, seeded, sliced into 1/2-inch pieces)
4 tablespoons olive oil (divided, plus more to garnish)
1/4 teaspoon red chili flakes
1/2 teaspoon ground turmeric
1 tablespoon maple syrup
1 large shallot (peeled, thinly sliced)
1 teaspoon fresh ginger (peeled, finely grated)
1 tablespoon apple cider vinegar
4 slices multigrain or spelt bread (1-inch thick slices)
1/4 cup full fat Greek yogurt (to serve)
1/4 cup pepitas (toasted)
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF. Line a sheet tray with parchment paper.
In a large mixing bowl, add the squash, 2 tablespoons of olive oil, red chili flakes and turmeric, tossing to coat. Season well with salt and pepper and toss to combine. Remove the squash to the prepared sheet tray and arrange in a single layer. Drizzle the maple syrup on top and place in the oven to roast for 15 minutes. Flip the squash and roast for another 5 minutes. Remove from the oven and allow to cool slightly.
Reduce oven to 350ºF.
Place bread on baking sheet and place in oven. Turning halfway through, bake until bread is golden brown and toasted, about 10 minutes. Remove from oven and set aside.
In a medium saute pan over medium heat, add 1 tablespoon of olive oil, shallots and a pinch of salt. Cook until softened, about 3 minutes, then stir in the ginger and roasted squash, tossing to combine. Stir in the vinegar and remove from heat. Mash the mixture using the back of a fork or wooden spoon until the squash is broken down.
Brush the toasted bread with the remaining tablespoon of olive oil and season with salt and pepper.
To serve, spoon a thick layer of squash on to the toasted bread. Dollop with Greek yogurt and drizzle with a little bit of olive oil. Sprinkle the toasted pepitas on top.
To Toast Pepitas: In a medium saute pan over medium heat, add the pepitas in a single layer and toss occasionally until toasted and fragrant, about 5-6 minutes.