Preheat the oven to 400°F (200°C). Peel and cube butternut squash, place on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 20–25 minutes.

Core and dice apples, sauté in a skillet with butter or olive oil for 3–5 minutes until softened. Set aside to cool.

Slice ciabatta bread into ½-inch thick pieces, arrange on a baking sheet, and toast in the oven for 5–7 minutes until golden brown.

Spread a layer of goat cheese on each warm crostini to enhance flavor and maintain crispness.

Spoon roasted butternut squash and sautéed apple chunks onto each crostini, distributing evenly.

Drizzle balsamic glaze over the assembled bruschetta for added flavor and visual appeal.

Sprinkle chopped pecans and dried cranberries on top for crunch and sweetness. Serve immediately.