Butternut Squash With Ginger-Pickled POMegranates

• 1 2-lb. squash, peeled and cut into 1" cubes
• 2 teaspoons coconut oil, melted
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ⅛ teaspoon cayenne
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• ¼ cup toasted pecans, chopped
• 1 tablespoon maple syrup

For pickled pomegranates arils:

• ‍¼ cup white balsamic vinegar
• ½ teaspoon whole fennel seeds, lightly crushed
• A pinch of kosher salt
• 1 tablespoon ginger, grated
• ¾ cup POM Wonderful Pomegranate Arils

1. Heat oven to 425°F. Toss squash with coconut oil. Stir together all the spices along with the salt and pepper, sprinkle over the squash and mix thoroughly. Spread evenly on a parchment-lined rimmed baking sheet.
2. Roast for 23–25 minutes until the squash is easily pierced with a knife, turning the pan halfway through.
3. While squash is roasting, pickle the POM Wonderful Pomegranate Arils: combine the vinegar, fennel seeds, and salt in a microwave-safe bowl. Microwave for 30 seconds, stir in grated ginger and POM and allow to pickle until needed.
4. Once squash is done roasting, strain the pickled POM and use to garnish the squash along with the toasted pecans and a drizzle of maple syrup.