• Preheat over to 425° F.

Prepare squash

• Cut squash in half lengthwise.
• Scoop seeds out of squash.
• Cut squash into slices ½" thick, creating ½ moons. Discard ends.
• In large mixing bowl, toss cut squash, oil, salt, and pepper.

Roast squash

• Roast squash on baking sheets until soft and golden on the inside, a bit brown and caramelized on the outside.
• Once squash is cooked, let cool for at least 5 minutes.

Prepare pomegranate seeds and pecans

• Meanwhile, cut pomegranate in ½ across the middle.
• Hold ½ of pomegranate over bowl.
• With the back of a wooden spoon, gently knock on pomegranate skin.
• Continue beating with increasing power until seeds start coming out naturally and falling through your fingers into bowl.
• Once all seeds are in bowl, sift through seeds to remove any bits of white skin or membrane.
• Toast pecans in pan, over low heat.

Serve

• Place squash on serving dish.
• Sprinkle pomagranate seeds and pecans over squash.
• Serve.