This recipe is attributed to Cooking Light Magazine. When you find a recipe that you can't improve upon because it is already so good and good for you!
Preheat oven to 425°. Place baking sheet in oven as it preheats.
Cust the squash in half and remove seeds. Cut into 1 inch thick slices.
Combine 3 tbsp of olive oil, ginger, chili, and salt in a bowl. Whisk together well.
Rub each slice with ginger mixture and place on a parchment-lined baking sheet that you preheated. Make sure they are in a single layer.
Roast for 25 minutes. Turn over after 15 minutes.
Combine remaining olive oil and honey in a bowl and drizzle over hot squash. Top with pomegranate and cilantro and serve.