Roasted Edamame, Squash and Brussels Salad

butternut squash cubes (cut butternut squash in half lengthwise, scoop out seeds, use vegetable peeler to remove skin, cut flesh into small dice)

olive oil, divided

salt

pepper

brussels sprouts, cut into quarters (or halves if smaller)

bag) shelled edamame, defrosted

chopped leeks, cleaned off all dirt

garlic minced

For Pomegranate molasses:

pomegranate juice

sugar

wedge fresh lemon