1 1/2 lbs Red Dog Squash (approximately ½ of your Red Kuri)
Olive oil
Couple pinches of salt
2 tsp ground cumin
1 1/2 tsp ground cinnamon
Couple of large pinches of black pepper or cayenne
4 cloves of garlic
Couple of handfuls of Red Dog Italian Parsley, chopped
1 pomegranate
lemon juice to taste

Preheat the oven to 375F. Chop squash into approximately 1” cubes. Chop the garlic finely. Into a mixing bowl put the chopped squash, garlic, spices, salt and a good slosh of oil – enough to coat everything lightly. Smoosh together with your hands – or a spoon if you are more refined. Tip onto a large flat tray and spread into a single layer – you may need two to get everything into one layer.
Bake for about 20-25 mins, until soft and starting to crisp around the edges. Set aside to cool a little.

Chop parsley roughly and set aside. Chop pomegranate in half and beat it over a large bowl with the flat of a wooden spoon until all the seeds have dropped out. Keep turning it to get at a fresh section of seeds, and try not to hit your hand! Pick out any bits of membrane that fall in the bowl as they are bitter.

To assemble the salad, put the warm squash on a pretty flat serving plate and sprinkle the parsley over it. Then scatter the pomegranate seeds over the parsley and squeeze on some lemon juice. Voila!
Eat warm or room temperature, but not chilled.