3 acorn squash, halved lengthwise and seeded
- 1 T plus 2 t olive oil
- 2 T honey
- ¼ t salt
- ¼ t ground cinnamon
- ¼ c hulled, unsalted pumpkin seeds (pepitas), raw or roasted
- 1½ t chopped fresh thyme
- 1 T pomegranate molasses
- 1/3 c pomegranate seeds (arils; from ½ pomegranate)
Preheat the oven to 350°. Rub the cut sides of the squash with 1 T of the oil, then with the honey. Place the squash halves cut side up in a 9-by-13-inch baking dish. Sprinkle with the salt and cinnamon; roast for 1 hour, until tender.
Meanwhile, heat the remaining 2 t of oil in a small skillet over medium-high heat. Stir in the pumpkin seeds and thyme; cook, stirring, until the seeds are aromatic and toasted. Transfer to a plate to cool.
Once the squash is done and cool enough to touch, transfer the liquid that accumulated in each half to a medium bowl.
Cut each roasted squash half into 4 slices, and arrange them on a platter.
Whisk the pomegranate molasses into the reserved juices in the bowl to form a dressing; drizzle it over the squash wedges. Sprinkle with the herbed pumpkin seeds and the pomegranate seeds.
Serve warm or at room temperature.
MAKE AHEAD: The roasted squash and dressing can be refrigerated separately for up to 3 days in advance; reheat the squash, covered, in a 300-degree oven until warmed through, then cut into slices and apply the dressing and garnishes.