To make the granola, preheat the oven to 300°F.

In a medium bowl toss together the oats, pumpkin seeds, sunflower seeds, fennel seeds, cinnamon, ginger and salt.

In a small bowl whisk together the oil, honey and egg white.

Pour the oil mixture over the oat mixture and toss to coat evenly.

Spread onto a small baking sheet and bake until it is nicely browned and nearly crisped, about 20 minutes, stirring once or twice as it cooks to ensure even browning.

Stir in the thyme and cook for 3 minutes more.

Remove from the oven and allow to cool on the baking sheet.

Granola will crisp further as it cools.

Granola will keep for up to 3 days in an airtight container in the refrigerator.

To make the squash, preheat the oven to 350°F.

Halve the squash lengthwise, scoop out the seeds, then rub the cut sides with the oil.

Place face down into a baking dish and cook until the squash has softened, about 1 hour.

Allow to cool until it is easy to handle, then scoop out the flesh and place it into a medium saucepan over a medium-low heat with the orange juice, butter, honey and salt.

Mash with a potato masher until well mashed and the ingredients are incorporated.

Serve the squash topped with the granola.