Preheat the oven to 425 and line a large baking sheet with foil or parchment

Cut the delicata in half, longwise. Remove the seeds and stringy insides with a spoon

Once the insides have been removed, cut off the ends. Slice the squash into quarter inch pieces

Place sliced squash onto the baking tray and drizzle olive oil, salt, and pepper

Bake at 425 for ~15 minutes until golden and soft

Add butter, sage, and thyme into a pan

Cook over medium high heat stirring often butter is has golden flecks throughout

Remove from heat and add pistachios

Remove thyme leaves from the sprigs and discard the sprigs

Toss the cooked squash with the brown butter and pistachio mixture

Top with pomegranate seeds