For the Butternut Squash Puree

1. Preheat the oven to 350°F (180°C).
2. Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with sea salt and cracked black pepper.
3. Roast in the oven for 35-40 minutes until golden brown and tender. Allow to cool, then remove the skin.
4. Add the roasted squash, chicken stock, heavy cream, and butter to a blender. Blitz until smooth and creamy, adjusting with extra stock or cream if needed.

For the Hazelnut Crumb

1. Preheat the oven to 350°F (180°C).
2. Season the hazelnuts with a pinch of sea salt and a sprinkle of brown sugar.
3. Roast the hazelnuts for 5-6 minutes, or until golden brown and fragrant. Allow to cool for about 10 minutes.
4. Pulse the cooled hazelnuts in a food processor until they reach a crumb consistency.

For the Charred Scallions

1. Bring a pot of salted water to a boil. Blanch the scallions for 4 minutes, then transfer them to ice water to cool.
2. Heat vegetable oil in a hot pan and char the scallions for 2-3 minutes, or grill until they develop a nice char.

For the Pomegranate Reduction

1. Roll the pomegranate firmly on the chopping board to loosen the seeds. Cut it in half and tap each side to release the seeds into a bowl.
2. Remove any white pulp and strain the juice into a saucepan.
3. Add honey and a sprig of rosemary, then reduce the juice over medium heat until it thickens to a syrup-like consistency (about 2/3 of the original volume).

For the Halibut

1. Drizzle the halibut fillets with lemon oil and season with sea salt and cracked black pepper.
2. Steam the halibut for about 5 minutes, or until opaque and flakes easily. Alternatively, pan-sear the fillets in a hot skillet with a little olive oil for 2-3 minutes per side until golden brown.

To Plate

1. Spread a generous spoonful of butternut squash puree on the plate.
2. Arrange the charred scallions on top of the puree.
3. Place the steamed halibut fillet on top of the scallions.
4. Add the hazelnut crumb on the fish.
5. Drizzle the pomegranate reduction and a bit of lemon oil around the fish.