Roast the squash in advance - Wash and chop squash in half, place on a roasting tray and roast for 40min up to an hour. Pierce with a fork to check if it's fully cooked through. Don't peel the squash. When roasted skin will become nice and soft.
Toast the slice of bread.
Smear cottage cheese or cream cheese on the toast and sprinkle with salt.
Add roughly chopped squash and chopped dried apricots.