Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Place the diced pumpkin on the baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat lightly. Spread evenly and sprinkle with sage, salt, and pepper.

Roast in the preheated oven until tender, about 20 minutes.

In the meantime, melt the butter in a medium frying pan over medium heat. Add the leek and cook until softened and caramelized, roughly 5 to 7 minutes. Remove the roasted pumpkin from the oven, add it to the pan, and stir to combine.

Preheat your outdoor grill over high heat and lightly oil the grate.

Slice the baguette at an angle into 1/2-inch slices. Brush one side of each slice with the remaining olive oil.

Grill the slices until lightly browned, around 1.5 minutes per side.

Once off the grill, rub the garlic clove over the oiled side of each slice 3 to 4 times. Spread goat cheese on each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with the balsamic glaze and serve immediately.