Preheat oven to 400 degrees.
With a pastry brush, brush both sides of baguette slices. Toast in oven on baking sheet until lightly golden, about 6-8 minutes. Remove from oven, rub each crostini with garlic clove and set aside.
Heat a large saute pan over medium high heat. Add light olive oil. When oil is hot, add butternut squash. Allow squash to cook for 2-3 minutes before tossing to allow for it to caramelize. Continue to cook squash, season with salt and pepper, and sprinkle in ½ tsp. thyme. Cook until fork tender. Allow to cool to room temperature.
Assemble crostini. Spread softened goat cheese on crostini. Top with butternut squash. Finish with a sprinkle of fresh thyme and drizzle with extra virgin olive oil.
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Recipe by Ingrid Berger of the Happy Cook Charlottesville