Baked Butternut Squash And Chickpea Falafels

Name: Baked Butternut Squash And Chickpea Falafels
Ingredients: 1 tablespoon rapeseed oil; 500 g (prepared weight) butternut squash, peeled, deseeded and roughly diced; 1 teaspoon ras el hanout; 300 g canned chickpeas (rinsed and drained weight); 150 ml vegetable stock; 1 tablespoon tahini; 1 tablespoon chopped mixed fresh herbs (such as thyme, chervil and chives); 120 g dried breadcrumbs (preferably panko); 50 g linseeds; sea salt and freshly cracked black pepper; 1 tablespoon unsalted butter; 300 g (prepared weight) butternut squash, peeled, deseeded and diced; 1 teaspoon ground cumin; 100 ml vegetable stock; finely grated zest and juice of 1 lime; 500 g butternut squash, skin left on, cut into 5mm-thick slices, seeds removed; 150 g canned chickpeas (rinsed and drained weight); a small sprig of fresh thyme, leaves only; seeds from 1 pomegranate, to serve