Preheat the oven to 180C. Place the pumpkin on a baking paper-lined baking tray and drizzle with 1 tbs oil, season and sprinkle with chilli flakes. Roast for 20 minutes or until golden and tender.
Heat a chargrill pan over high heat. Toast bread slices for 1-2 minutes each side until lightly charred. While still warm, rub both sides with garlic halves. Place toast on a baking tray. Spread each slice with goat’s cheese, top with caramelised onion and scatter with pumpkin pieces.
