Preheat oven to 425 degrees F. Trim the ends off the butternut squash and then slice the butternut squash in half; using a spoon, scoop out the seeds. Peel the butternut squash, using a vegetable peeler, until you reach the bright orange flesh. Transfer to a baking dish and drizzle both sides of squash with olive oil and sprinkle with salt and pepper. 

Place in the oven to roast for 20 minutes. Remove from the oven and carefully transfer to a cutting board. Allow the butternut squash to cool until it’s cool enough to handle, about 10 minutes. 

Using a sharp knife, make 1/4-inch slices, stopping before you slice completely through it. Repeat with the second half of butternut squash. 

Sprinkle top with the cumin and coriander. Top with a few thin slices of butter. And then transfer to the oven again for an additional 40 minutes.

To a bowl, add the walnuts, olive oil, Italian parsley, grated Parmesan, a few pinches of salt, lemon juice and crushed red pepper. Mix until combined. 

When the butternut squash is done, transfer to a serving dish. Spoon the gremolata on top and garnish with pomegranate seeds. Serve immediately.