INGREDIENTS
1
Acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
1 tbsp
Chipotle, powder
1
Cilantro, Fresh leaves
2 cloves
Garlic
1 cup
Pomegranate seeds
1 tbsp
Sage, fresh
1 tbsp
Thyme, fresh
1
Kosher salt and freshly ground black pepper
1
Sea salt, Fine
3 tbsp
Olive oil
1 cup
Queso fresco