Maple Squash Salad with Pecans, Pomegranate & Blue Cheese

Ingredients

• 1 medium acorn squash
• 2 garlic cloves, minced
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) paprika
• 1 tsp (5 ml) ground cinnamon
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) maple syrup, divided
• salt and pepper, to taste
• ½ tbsp (7.5 ml) butter
• ½ cup (125 ml) raw whole pecans
• ¼ cup (60 ml) pomegranate seeds
• ¼ cup (60 ml) crumbled blue cheese
• ¼ cup (60 ml) cilantro leaves