Preheat the oven to 200°C/gas mark 6. Peel the squash, remove the seeds and cut into 1cm dice. Toss in a bowl with the oil and honey and season with salt and pepper. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Cut the pomegranate across the middle. Hold each pomegranate half over a bowl and use a wooden spoon to bash the top, allowing the seeds to drop out into the bowl. Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before serving.