Turkey and hasselback butternut squash

Preheat the oven to 200°/fan 180°/gas 6
Allow the turkey pieces to come up to room temperature.
Place the Butternut squash on a non stick roasting tray flat side down. Cut down almost to the tray with a sharp knife in 1/2cm intervals along the length of the butternut squash. Rub all over with olive oil, season with Maldon salt and roast on the tray for 45-60mins.
Combine the butter, chile flakes, maple syrup, and vinegar to simmer in a small saucepan over a medium-high heat, stirring occasionally to form a glaze. Set aside and keep warm.
When the squash is nearly ready, 10 minutes or so before hand, using a pastry brush, generously glaze the squash with the maple syrup mixture (allowing it to trickle into the slices). Set the remaining glaze aside and return the Butternut squash to the oven until Cooked. When ready, – it should be slightly crunchy and tender – remove from the oven and leave to stand a little.
For serving, transfer the squash halves to your plates. Toss the turkey in the remaining warmed up glaze and sprinkle on top of the squash with the toasted pumpkin seeds, pomegranite and crumbled feta.
Finally drizzle the plate with pumpkin molasses (optional) herbs and season to taste.