Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: In a bowl, toss the diced butternut squash with olive oil, salt, and pepper until well coated. Spread the squash evenly on the prepared baking sheet.

Step 3: Roast the butternut squash in the preheated oven for about 25-30 minutes, or until the pieces are tender and golden brown, turning halfway through to ensure even cooking.

Step 4: While the squash is roasting, prepare the crostini. Arrange the baguette slices on another baking sheet. Brush each slice lightly with olive oil.

Step 5: Toast the baguette slices in the oven for 8-10 minutes, or until they are golden and crispy. Set aside to cool slightly.

Step 6: In a small saucepan over low heat, combine the honey and thyme leaves. Warm the mixture gently for about 2-3 minutes to infuse the honey with the thyme flavor. Remove from heat.

Step 7: Once the squash is roasted, remove it from the oven and let it cool slightly. Spread a generous amount of softened goat cheese on each crostini.

Step 8: Top each crostini with a spoonful of roasted butternut squash. Drizzle with the warm honey thyme mixture and, if desired, a small amount of balsamic glaze for an added touch of sweetness and acidity.

Step 9: Sprinkle the crostini with toasted walnuts for extra texture and a nutty flavor.