Ingredients

• 1 acorn squash, seeded and sliced into half moons
• 1 tbsp olive oil
• 1/8 tsp ground cayenne pepper
• 3 tbsp maple syrup
• 2 tsp chopped fresh sage
• 1/4 cup pomegranate arils
• 1/4 cup crumbled goat cheese
• 1 tbsp chopped fresh chives
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Arrange the squash on the baking sheet and drizzle with the olive oil. Sprinkle over the cayenne pepper, salt, and pepper. Bake the squash until it begins to soften, about 20 minutes. Remove from the oven, flip the squash slices over and sprinkle over the pecans, maple syrup, and sage. Return the squash to the oven and continue to bake until it is completley tender and golden, another 10 minutes.
Serve the squash immetiately topped with the pomegranate arils, goat cheese, and chives or store in the refrigerator for up to 3 days.