Maple Sage Roasted Acorn Squash with Pomegranate and Walnuts

Ingredients

• 2 large acorn squash (about 3 pounds), seeded and cut into 1/2-inch half-moon slices
• 3 tablespoons olive oil
• 1/4 cup pure maple syrup
• 2 tablespoons fresh sage leaves, finely chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup toasted walnuts, roughly chopped
• 1/2 cup pomegranate seeds
• 2 tablespoons dried cranberries
• 2 ounces goat cheese, crumbled (optional)
• Fresh sage leaves, for garnish
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon unsalted butter