Ingredients

• Ingredients
  1. 1 sugar pumpkin or butternut squash (1 1/2 pounds)—peeled, seeded and cut into 1-inch dice
  2. 1/4 cup honey
  3. 2 tablespoons unsalted butter, melted
  4. Eight 1/2-inch-thick slices of country bread
  5. Roasted pumpkin seed oil, for brushing
  6. 5 sage leaves
  7. 1/4 cup pumpkin seeds
  8. 1 Granny Smith apple—halved, cored and thinly sliced
  9. 2 tablespoons apple cider vinegar
  10. Salt and freshly ground pepper
  11. 1 Fuyu persimmon, peeled and finely chopped (optional)

Directions

1. Preheat the oven to 375°. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool.
2. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant.
3. In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper.
4. Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.