Heat oven to 375°F.

Prepare a cast-iron pan with neutral oil; heat to 350°F.

Fry the rosemary for 1 minute, then transfer to a paper-towel-lined tray. Once cooled to room temperature, remove the leaves; discard stem and reserve the leaves.

Peel Butternut squash, cut in half lengthwise then scoop out the seeds (reserve for granola). Cut the squash lengthwise into 2-inch-wide strips, then cut again into irregular 2-inch pieces.

Trim both ends of the Delicata squash. Peel half the squash (alternating stripes of peeled and unpeeled skin). Cut in half lengthwise, then scoop out seeds (reserve for granola). Cut each half lengthwise into 2-inch strips.

Toss the cut squash in oil; season with salt and pepper. Place in oven and roast until caramelized and tender.

Transfer squash to a serving tray and top with the granola, dollops of yogurt, a sprinkling of pomegranate seeds and the fried rosemary leaves.

Preheat oven to 300°F on low fan.

In a small saucepot, combine oil, honey, brown sugar, cinnamon and salt. Bring to a boil.

In a large mixing bowl, combine the rolled oats, squash seeds and blitzed walnuts. Pour the hot liquid over the oat mixture.

Using a rubber spatula, fully incorporate all the ingredients. Once mixed, spread evenly onto a well-greased, parchment-lined sheet tray. Sprinkle peppercorns evenly over the tray.

Bake for 10 minutes. Stir, rotate the pan and bake for another 10 minutes. Stir, and rotate once more, then cook for a final 10 minutes. Remove from oven and generously season with fennel seeds and mix. Spread back into a thin layer and let cool at room temperature. Once cool, store at room temperature for up to a week.