Slice squash into rounds and remove seeds.

To prepare the maple cream, whip cream until medium peaks form.  Add maple syrup or extract/powdered sugar and whip until incorporated.

If using fried sage, place a shallow layer of oil in a small pan.  Fry the sage leaves until just crisp a few at a time.  Set on paper towel (or a piece of washable fabric) while the rest cook.

In a large frying pan, heat one tablespoon of butter.  Add half of the squash rounds to the pan, browning both sides of the squash and cooking until tender. Transfer these to a plate and set in a warm oven to stay warm.  Repeat with the remaining butter and squash.

To serve, divide the squash rounds onto four plates, top with maple cream then sprinkle with pomegranate seeds and fried sage, if using,