Remove the top from the shallot, and peel. Chop finely.
Trim and peel the garlic, and use a grater to mince.
Pick the sage leaves, and chop into thin shreds.
Trim and peel the butternut squash. Cut in half, and scrape out the seeds. Dice the squash, and place in a pan over medium heat. Cover with a lid, and leave to cook gently for about 15 minutes.
When the squash has softened, turn up the heat, and add a tablespoon of olive oil and the shallots.
Cook out the vegetables until most of the squash juice has steamed off and the shallots are translucent. Add the garlic and the sage, and cook for a further 2 minutes.
Trim off the rind from the goats' cheese, if necessary, and break into small pieces.
Place all the ingredients, except for the milk, in a food processor or a bowl, and puree. Add just enough milk to make a smooth mixture: you may not need all of it.
Adjust the seasoning.
Refrigerate until needed.
For the croutons, slice the bread into 5mm to 1cm round. Place on a baking sheet, and drizzle with the olive oil. Toast the bread in the oven until golden brown and crisp.
To serve, generously spoon the mousse onto each crouton. Alternatively, use a piping bag with a star nozzle to pipe out the mousse.
«Any other soft cheese can be used instead of the goat cheese: such as ricotta, cream cheese, or even mozzarella.»