Step 1

Preheat the oven to 400°F.

Step 2

Halve the squash lengthwise, using a spoon to scoop out the seeds. Rub the skin of the squash with oil. Place the squash, flesh side down, in an 8×8-inch baking dish, and roast for 20-25 minutes, or until it begins to soften slightly.

Step 3

Meanwhile, combine the pomegranate juice, balsamic vinegar, garlic, sumac, salt, chili pepper, lemon zest, thyme and rosemary.

Step 4

Remove the squash from the oven. Use tongs to place the squash cut side down on a cutting board. Place chopsticks or the handles of two wooden spoons on either side of the squash.

Step 5

Using a sharp knife, cut through the skin side of the squash crosswise, being careful not to cut all the way through (the chopsticks/spoon handles should prevent this). Continue to cut the rest of the squash into ⅛-inch slices.

Step 6

Return the squash to the baking dish, scored skin side up. Pour the pomegranate juice mixture over the top, using a pastry brush to brush the pomegranate mixture over the squash, allowing it to get into each slice.

Step 7

Bake for 40-50 minutes, or until softened and the syrup has reduced by half and thickened. Brush the pomegranate mixture that has collected at the bottom of the baking dish over the top of the squash every 20 minutes.

Step 8

While the squash is cooking, prepare the pomegranate and date topping: In a medium bowl, combine the pomegranate seeds, chopped dates, pistachios, mint leaves, lemon juice and salt.

Step 9

To serve, transfer the squash to a serving dish and drizzle with the reduced pomegranate syrup. Garnish with the pomegranate-date topping.