1. Preheat the oven to 180°C.
2. Carefully cut the butternut pumpkin into wedges. Place on a medium baking tray, drizzle with a little olive oil and season with salt and pepper, then place into the oven for 30-35 minutes until tender and golden, turning them after 20 minutes.
3. Whilst the pumpkin is cooking, prepare the other ingredients removing the seeds from the pomegranate; slice the chilli into thin slices, pick the mint leaves, zest the lemon and mix everything together in a small bowl and set aside.
4. When the pumpkin is tender, place on a large serving tray. Add the Castello fetta cubes and the remaining prepared ingredients. Finally sprinkle with the pumpkin seeds. Serve immediately.