Toss the cubed squash in olive oil, season with salt and pepper and roast at 450º until browned and tender, but not mushy.
Step 2
Remove squash and sprinkle with za’atar seasoning and let cool for15 minutes.
It varies greatly depending on where you are in the Middle East but za'atar is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich).
Step 3
Whisk lemon juice, honey, olive oil and shallots together and mix with squash, parsley and salted pumpkin seeds.
Step 4
Just as you're about to serve this dish, sprinkle with pomegranate seeds.