1/2 butternut pumpkin (500g), peeled, cut into 1.5cm pieces
2 tablespoons olive oil
1/2 teaspoon dried chilli flakes
6 slices sourdough bread
1 garlic clove, halved
150g soft goat’s cheese
3/4 cup (250g) caramelised onion jam
50g unsalted butter
12 sage leaves