This is a festive side dish that is great to take as a potluck to a holiday party or enhance a meal a home.
Heat oven to 375°. Place butternut squash face down on a baking sheet lined with parchment. Bake for 40 minutes or until you can pierce easily with a knife.
Pour pomegranate juice into a small sauce pan and heat until it starts to boil; reduce heat consistency. Add in dried cranberries and let soften and plump up.
In a small skillet, toast pumpkin seeds in a bit of olive oil, cayenne and salt until they pop. Set aside.
Place baked squash on serving plate and drizzle with the pomegranate & cranberry reduction, honey and pumpkin seeds.