How to Make It
Cut a 2-lb. acorn squash into 16 wedges; discard seeds. Place on a baking sheet. Spray with cooking spray; sprinkle with 3/8 tsp. kosher salt and 1/2 tsp. black pepper. Roast at 450°F 20 minutes. Whisk together sherry vinegar, olive oil, canola oil, Dijon mustard, 1/4 tsp. kosher salt, and 1/2 tsp. black pepper. Top squash with vinaigrette, pomegranate arils, and fresh thyme.