Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Leaving the skin on the squash, carefully slice into ¾ inch thick rings. Using a spoon, scrape the seeds and stringy flesh out of each ring and transfer them to the baking sheet. Add coconut oil, maple syrup, cinnamon, thyme, red pepper, sea salt, black pepper, and nutmeg. Using your hands, massage the oil and spices into the squash rings.

Roast in the oven for 15 minutes. Flip and continue roasting for an additional 10 minutes, until the rings are golden brown and tender. While the squash is roasting, toast the pecans in a small nonstick skillet over medium-high heat for 5 minutes, stirring every so often. Let cool and roughly chop. Set aside.

For the dressing, combine the pecan butter, mustard, tamari, black pepper, meyer lemon zest and juice. Whisk until thick and creamy. To loosen, add a splash of water and continue to whisk until smooth. Set aside. To plate, beautifully arrange the roasted squash rings to a serving platter. Spoon over the dressing, sprinkle over the chopped pecans and pomegranate seeds, and garnish with fresh thyme, parsley, and a hefty sprinkling of flaky salt.