• Roast butternut squash (recipe below.)
• Bring goat cheese slightly to room temperature, about 20 minutes out of the refrigerator. Add to a medium sized bowl - whip with a wire whisk until light.

  Mash 3/4's of the roasted butternut squash - add to a cutting board mash with the side of a chef's knife - add to the goat cheese, mix in with a rubber spatula. Set aside. (Remainder for topping.)
• Preheat oven to 375 degrees. Place baguette slices on a rimmed baking pan and brush with 1 1/2 teaspoons of olive oil; toast for 5 minutes until golden but not too crisp. (Rub a cut raw garlic clove over if you want to add a garlicky essence.)
• Top with a 1 tablespoon portion of goat cheese/butternut squash mixture, smoothing it. Can add to a ziplock bag; cut 1 1/4" off the bottom corner corner and squeeze out onto the bread.
• Wash and dry the figs, remove the stem, cut into 4 equal wedges vertically. Add 2 pieces on top of the goat cheese layer. Cut remaining butternut squash into small 1/4" cubes - add 3 or 4 to each crostini.

The Maple-Balsamic Glaze:

• This is A MUST! Reduce maple syrup and balsamic vinegar over a low simmer for 2 minutes until reduced. Remove from heat - let cool to thicken a little.

  Drizzle the thickened glaze over the figs and top with chopped rosemary. Serve within a half an hour. Can make in advance - add toppings before serving. 

Optional Toppings:

• Top with a small dollop of Karen's Chunky Maple Apple Jelly

  Sprinkle with Pistachio Nuts (or your favorite nut)