Peel, seed, and dice the squash.

Cut off both ends of the butternut squash. Slice it in half lengthwise, scoop out the seeds, then peel with a vegetable peeler.

Dice into ½–¾-inch cubes so everything roasts evenly.

Pro tip: Try to make the cubes similar in size — uniform pieces caramelize at the same rate.

Put the diced squash in a mixing bowl. Add 2 tablespoons olive oil, the thyme, and a good pinch of salt and pepper. Toss until everything is lightly coated.

Set the oven to 425°F (220°C) so it’s hot enough to encourage browning without drying the squash.

Spread the squash in a single layer on a rimmed baking sheet. Give each cube a little space — don’t overcrowd the pan or the squash will steam instead of roast.

Roast for about 20–25 minutes, then use a spatula to flip the cubes so the edges brown evenly. Roast another 8–10 minutes until you see golden, slightly caramelized edges.

You’ll know it’s done when the squash is fork-tender and the edges have a sweet, browned crust.

Let the squash cool on the sheet for 5–8 minutes so it firms up a bit — easier to handle for assembly.

Pro tip: Don’t skimp on high heat here; 425°F gives you those caramelized bits that make this crostini sing.

Slice the baguette into ½-inch pieces. Brush each slice lightly with olive oil (use the pastry brush).

Toast in the oven or pan.

Oven method: Place slices on a baking sheet and toast at 400°F (200°C) for 8–10 minutes, flipping once, until golden and crisp.

Skillet method: Toast slices in a dry skillet over medium heat for 1–2 minutes per side until they’re golden and have good color.

Right after toasting, rub each warm slice with the cut side of the garlic clove for a subtle, fragrant hit.

Pro tip: Toast the bread slightly more than you think — it needs to hold up under the squash and cheese without getting soggy.

Let the goat cheese come to room temperature or stir it briefly to make it spreadable. If using ricotta, give it a quick whisk to loosen.

Toast the nuts (if using).

Heat a small dry skillet and toast chopped walnuts or pecans for 2–4 minutes, shaking the pan until fragrant. Remove immediately to avoid burning.

Mix a flavor booster (optional).

For a more spreadable, flavorful layer, stir 1–2 teaspoons of honey or a pinch of lemon zest into the goat cheese.

Pro tip: Softened goat cheese spreads more thinly and evenly so each bite has balance — don’t try to spread cold cheese.

Spoon or spread about 1 tablespoon of goat cheese (or ricotta) onto each toasted baguette slice.

Place 2–3 pieces of roasted butternut squash on top of the cheese. Press lightly so the squash adheres.

Sprinkle toasted nuts over the crostini, then drizzle a little honey or balsamic glaze if you like a sweet-savory finish. Add a few extra thyme leaves or a pinch of flaky sea salt.

If you made the squash ahead, assemble just before serving so the bread stays crisp.

Arrange on a platter.

Lay the crostini out neatly so guests can see the colorful squash and toppings.

Scatter a few extra thyme sprigs or microgreens for a pretty, seasonal look.

Serve warm or room temperature.

These crostini are delightful warm (the squash slightly softens the cheese) or at room temperature as part of your fall appetizers spread.