Roasted Butternut Squash

1 large butternut squash, halved lengthwise and seeded
3 T melted butter
3 T pure maple syrup
Salt and black pepper
1/2 tsp cinnamon
cayenne pepper
fresh thyme

Toppings
1/3 c pomegranate seeds
1/2 c toasted pumpkin seeds
grated mozzarella or parmesan cheese
Fresh thyme

Preheat oven to 400. Line a baking sheet with parchment paper for easy cleanup. Drizzle cut sides of squash with butter, maple syrup, salt, pepper, and spices. Place cut-side up on the baking sheet.
Bake 40–50 minutes until tender and edges are caramelized. Brush with more maple/butter near the end for extra gloss.

While the squash roasts, toast the pumpkin seeds: In a dry skillet over medium heat, toast seeds 3–5 minutes until fragrant. Stir in a bit of maple syrup and a pinch of salt for candied effect in the last minute. Cool on a plate.

Arrange roasted squash on a platter. Drizzle with warmed maple-butter mixture. Fill the cavities with cheese, pomegranate seeds, toasted pumpkin seeds, and herbs.