Preparation

• Preheat your oven to 375 degrees.  Add the squash and sweet potatoes to a baking sheet and drizzle on the olive oil, honey, salt and pepper. Toss to combine. Split the squash and potatoes between to making sheets to avoid overcrowding.
• Roast the vegetables in the oven for 45 minutes, tossing once or until they are tender and slightly caramelized.
• As soon as you remove the squash from the oven add the spinach leaves to the pan and stir them into the squash so that they wilt.
• Spoon the squash and spinach onto a platter, taste for seasoning and garnish with pomegranate seeds.