Method
Heat the oven to 175°C.
Deseed the pumpkin and squash and slice into 1-inch half-moons keeping the skin on. Place on a baking tray and drizzle with olive oil. Squeeze the clementine over the squash and pumpkin and season with salt, pepper. Lastly, scatter the sage leaves.
Cook for 20 mins, take out of the oven and turn the pumpkin and squash and cook for a further 15-20 mins until soft and caramelised. Leave to one side to cool.
While this is cooking, you need to toast the hazelnuts in a dry pan, be careful not to burn and then gently crush.
Take the pumpkin out of the oven. While the pumpkin is cooling, toast the sourdough and once toasted, rub with a cut garlic clove. This will give it a lovely garlic flavour.
To assemble you can keep the squash and pumpkin in slices or gently mash and start loading the toast. First the squash (make sure to include some sage leaves). Then crumble the feta, scatter hazelnuts, pomegranate seeds and liberally drizzle with honey and olive oil to serve.
