In a small nonstick skillet over medium heat, combine pine nuts, sugar, and butter. Stir constantly until sugar melts and coats nuts, 2–3 minutes. Spread onto parchment to cool and separate. Sprinkle a pinch of salt. Reserve 1 tablespoon for topping; store any extra in an airtight container.

Roasted delicata squash

Prepare and roast squash

Preheat oven to 425°F (220°C). Wash delicata squash, cut in half lengthwise, scoop out seeds, then slice into 1/4-inch half-moons. Toss slices on a rimmed baking sheet with 2 tablespoons olive oil, thyme, maple syrup (if using), 1 tsp salt and 1 tsp black pepper. Spread in a single layer. Roast 20–25 minutes, turning once halfway, until edges caramelize and squash is tender. Remove from oven and let cool slightly.

Pesto

Blend pesto

In a food processor or blender, combine basil, toasted pine nuts (2 tbs), grated parmesan, garlic, lemon juice, 1 tsp salt and 1 tsp pepper. Pulse while streaming in 4 tablespoons olive oil until a smooth but slightly textured paste forms. Taste and adjust salt, pepper or lemon. Transfer to a bowl.

Bruschetta base

Prepare and grill bread

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of each sourdough slice with olive oil (about 3 tbs total for all slices) and sprinkle lightly with kosher salt and freshly ground pepper. Grill slices 1–2 minutes per side until nicely charred and golden. Alternatively, toast in a 425°F oven for 6–8 minutes, flipping once. Keep warm.

Assembly & finishing

Assemble bruschetta

Spread about 1 teaspoon of pesto on each grilled sourdough slice. Crumble or spread about 1/2 ounce (roughly 1 generous tablespoon) of goat cheese over the pesto on each slice. Top each with 2–3 roasted delicata slices (arrange attractively). Scatter crumbled candied pine nuts (about 1/2 teaspoon per slice) over the top. If using, add a few microgreens or baby arugula, and drizzle each bruschetta with a small amount of extra-virgin olive oil and a light touch of honey (optional).

Serve

Arrange bruschetta on a platter and serve warm or at room temperature. Leftover pesto can be refrigerated up to 3 days; leftover roasted squash keeps 2–3 days.