Roast for 20–25 minutes, stirring or turning once halfway through, until edges are caramelized and squash is tender when pierced with a fork. Remove from oven and let cool slightly.

For the goat cheese mousse

Place the room-temperature goat cheese, 3 tbs Greek yogurt, 1 tsp honey, 1 tsp lemon juice, 1 tsp olive oil, a pinch of salt and a pinch of pepper in a small food processor or bowl.

Blend or whisk until very smooth and airy, scraping down the sides as needed. If mixture is too thick, add up to 1 tbs more yogurt or a teaspoon of water to loosen to a spreadable mousse consistency.

Taste and adjust seasoning—add a touch more honey for sweetness or lemon for brightness. Transfer the mousse to a piping bag or bowl and refrigerate briefly if you prefer a firmer spread.

For the bruschetta and assembly

Toast the bread: brush both sides of each slice lightly with 2 tbs olive oil. Heat a large skillet over medium-high heat or preheat broiler. If using skillet, toast slices 2–3 minutes per side until golden and crisp with charred spots. If broiling, arrange slices on a baking sheet and broil 1–2 minutes per side, watching closely.

Rub one side of each hot toast with the cut side of the garlic clove to impart a subtle garlic aroma.

Spread about 1 heaping tbs of goat cheese mousse (or pipe a decorative rosette) onto each toast, leaving a small border.

Top each with 3–4 tbs of the roasted butternut squash, distributing pieces so each toast gets both caramelized edges and tender interior.

Scatter roughly 1 tbs chopped toasted walnuts over each bruschetta, then sprinkle with a little chopped parsley and a few thin sage slices if using.

Finish each bruschetta with a light drizzle (about 1/8–1/4 tsp) of aged balsamic vinegar, a tiny pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately while the toasts are still warm so the mousse is slightly softened and the squash retains warmth.