Preheat oven to 400F. Spread acorn squash slices on a baking sheet.
Toss with avocado oil, salt and pepper. Arrange in a single layer.
Roast for 40-45 minutes, flipping half way through, until the acorn squash is tender.
Remove the acorn squash from the oven. Top with pomegranate arils and salted pistachios.
Calories: 204kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 889mg | Fiber: 4g | Sugar: 1g | Vitamin A: 865IU | Vitamin C: 26.4mg | Calcium: 83mg | Iron: 1.9mg