Preheat oven to 220C. Trim the top and the bottom of the pumpkin and cut in half lengthways. Scoop out the seeds and cut each half into 3cm wedges. Cut each wedge into pieces about 5-7cm long. Place the pumpkin wedges on a roasting tray lined with baking paper, brush each wedge with olive oil and sprinkle with sea salt and black pepper. Roast for 30 minutes or until they feel just tender. Remove from the oven and let cool.
Reduce the oven temperature to 180C. Mix together all seeds and almonds and scatter on a roasting tray. Toast for 5-8 minutes or until slightly brown and fragrant (be careful not to burn them!)
For the sauce, place the aubergine under a very hot grill for about 30minutes or until the skin has clearly cracked and the aubergine feels heavy and soft. Remove from the oven, make a long cut through the aubergine and scoop out the flesh. Leave the flesh to drain in a colander for a few minutes, then chop the aubergine flesh roughly.
In a bowl, mix together the parsley, lemon juice, pomegranate molasses, aubergine and the yoghurt. Season with extra salt and pepper if you wish (I didn't have to).
Place the butternut on a serving plate, sprinkle with the seed mix and serve with the aubergine sauce.
Enjoy to the fullest!