• 1 sugar pumpkin or butternut squash (1 1/2 lbs.), peeled, seeded and cut into 1-inch dice
• 1/4 C. honey
• 2 Tbs. unsalted butter, melted
• Eight 1/2inch-thick slices of country bread
• Roasted pumpkin seed oil, for brushing
• 5 sage leaves
• 1/4 C. pumpkin seeds
• 1 Granny Smith apple, halved, cored and thinly sliced
• 2 Tbs. apple cider vinegar

Preheat the oven to 375 degrees F. 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. 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. In a bowl, toss the apple with 1/2 Tbs. of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 Tbs. of vinegar. Season both with salt and pepper.

To Serve

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.

Yield: 8 Servings.