Roasted Squash with Pomegranate

PREPARATION

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Cut squash into ½-inch-thick rounds or halve and cut crosswise into 1/2-inch-thick slices; remove seeds.
3. Add squash to the prepared baking sheet then drizzle with olive oil and sprinkle with salt, cayenne pepper and pumpkin pie spice; toss to coat. Arrange in a single layer on the baking sheet and roast, flipping once halfway through cooking time, until squash is lightly browned and tender, 25 to 30 minutes.
4. Transfer squash to a serving platter and drizzle with pomegranate molasses. Garnish with mint, pumpkin seeds and pomegranate arils.

To toast pumpkin seeds: Set a skillet over medium heat. Once hot, add the pumpkin seeds and cook, stirring often until fragrant and golden, about 3 to 5 minutes. Remove from pan immediately.