Roasted Honeynut Squash with Smokey Pomegranate Sauce

4 honeynut squash

1 Tbsp. olive oil

Pinch of salt and pepper

16 oz. jar roasted red peppers, drained, patted dry

2/3 cup walnuts, toasted

2/3 cup breadcrumbs

1/4 cup extra-virgin olive oil

3 Tbsp. pomegranate molasses

2 tsp. smoked paprika

3/4 tsp. kosher salt

1/2 tsp. ground cumin

1 clove garlic, peeled

Juice of 1/2 a lemon

Pomegranate arils (optional, for garnish) 

1. Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper or silicone baking mat, and set aside. 
2. Cut the honeynut squash in half (top to bottom) and remove seeds from each half. Brush cut sides of each squash with olive oil and sprinkle with salt and pepper. Place squash halves cut-side down on the lined sheet pan, and roast in the oven at 425 degrees F for 45 minutes. Squash should be tender and caramelized when done. 
3. While the squash are roasted, make the Smokey Pomegranate Sauce. In the bowl of a food processor, place drained roasted red peppers, toasted walnuts, breadcrumbs, olive oil, pomegranate molasses, spices, garlic clove, and lemon juice. Blend until smooth, stopping at least once to scrape down the sides. 
4. Once the squash are done, transfer to a serving platter, cut side up. Place a generous tablespoon of Smokey Pomegranate Sauce in the hollow of each squash. Garnish with pomegranate arils (optional). Serve immediately.