Instructions:

Preheat oven to 400°F. Cover a sheet pan with aluminum foil and grease well with olive oil.

Melt butter in a small sauté pan. Watch carefully and continue cooking until butter begins to brown and has a nutty aroma. Add sesame seeds at this point and stir continuously for another two minutes. Turn out onto several thicknesses of paper towel and allow to cool. Set aside for garnish.

Cut acorn squash in half from top to bottom. With a tablespoon, scoop out seeds and stringy pulp.

Lay squash, cut side down on cutting board and cut each half into approximately ⅓" slices.

Combine oil, brown sugar, crushed coriander seed, sea salt and pepper in a large mixing bowl. Add squash and stir with a large spoon or use your hands to make sure squash is coated with oil mixture.

Place sliced squash on prepared baking sheet, drizzle with any extra oil from the bowl.

Roast squash for 15 minutes, then remove from oven and brush a small amount of glaze mixture over each piece of squash and finish roasting for 10 more minutes.

Transfer squash slices to serving platter and scatter with green onions, cilantro, pomegranate seeds and brown butter sesame seeds.