• Preheat the oven to 400°F and line a baking sheet with parchment paper (or foil and spray with non-stick cooking spray).
• Cut each of the squash in half and scoop out the seeds. Then cut the squash into half inch slices. Lay the slices on the prepared baking sheet. 
• In a small bowl, whisk to combine the melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ginger, and salt. Drizzle the mixture over the squash slices, then sprinkle the remaining brown sugar on top.
• Place in the oven and bake for 25 to 30 minutes, until fork tender.
• Place the squash on a serving plate and sprinkle the fresh orange zest over the top. Garnish with pumpkin seeds, pomegranate arils, toasted sage leaves, as desired.

Seasoned Roasted Pumpkin Seeds

• Place the pumpkin seeds in a small bowl. Add the olive oil, salt, pepper, smoked paprika and cayenne, tossing to coat. Spread on a baking sheet and bake for about 15 minutes (at 400°F) until slightly toasted. You can roast these at the same time as the squash in the oven!

Crispy Sage

• Heat the oil in a skillet over medium heat. Once hot, add the sage leaves in a single layer. You want to just toast them slightly, about 30 seconds. Watch carefully as they burn quickly! Once crisped, transfer them to a paper towel lined plate to drain.