2 medium butternut squash, peeled
2 cup loosely packed fresh sage leaves
3 tablespoons hulled pumpkin seeds
¼ cup good quality Parmesan cheese
2 Tablespoons olive oil
2 Tablespoons butter
¼ cup pomegranate arils
2 Tablespoons hulled pumpkin seeds, toasted
3 Tablespoons grated Parmesan cheese
1 teaspoon ground cinnamon
Salt & pepper to taste