Toss the cubed squash in olive oil, season with salt and pepper and roast at 450º until browned and tender, but not mushy.
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).
Whisk lemon juice, honey, olive oil and shallots together and mix with squash, parsley and salted pumpkin seeds.
Just as you're about to serve this dish, sprinkle with pomegranate seeds.