Roasted Koginut Squash, Avo & Labneh Toast

1. Preheat your oven to 425°F (220°C).
2. Cut the koginut squash into desired pieces.
3. In a bowl, mix the cut squash with olive oil, salt, pepper, and a hint of nutmeg until well coated.
4. Spread the squash on a baking sheet and roast in the preheated oven for 35 minutes.
5. While the squash is roasting, prepare your sourdough toast and smash your avocado.
6. Once the squash is roasted, assemble your toast: spread labneh on the sourdough, then add smashed avocado, followed by the roasted koginut squash.
7. Finish with a sprinkle of Aleppo pepper flakes and a drizzle of hot honey.