On parchment paper in a baking tray place the squash, sage leaves, onion, and season with the salt and pepper, and add the olive oil. Mix together and cook at 180 degrees until you can pierce the squash. Let everything cool. In a bowl whisk together the oil, mustard, and orange juice. Chop up the leaves, the fennel, season with salt and pepper and pour the mustard sauce over it. Place it in a salad plate and add the roast squash and mix. Lastly, add the pomegranate seeds, the nuts, raisins, and pieces from half a green apple, the Parmesan cheese, and orange zest. Garnish with the rest of the green apple.