Ingredients

• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon chipotle powder
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1 acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
• 1 cup crumbled queso fresco
• 1 cup pomegranate seeds
• Fine sea salt, for sprinkling
• Fresh cilantro leaves, for garnish

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Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
2. In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
3. Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
4. Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.