Honey pumpkin salad with sage croutons

1 sugar pumpkin or butternut squash (1 1/2 pounds) - peeled, seeded and cut into 1-inch dice
1/4 cup honey
2 tablespoons unsalted butter, melted
Eight 1/2 inch-thick slices of country bread
Roasted pumpkin seed oil, for brushing
5 sage leaves
1/4 cup pumpkin seeds
1 Granny Smith apple - halved, cored and thinly sliced
2 tablespoons apple cider vinegar
1 Fuyu persimmon, peeled and finely chopped (optional)

1. Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool.
2. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant.
3. In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper.
4. Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.