Peel and cut the butternut squash into bite-sized cubes. Now take a cookie pan sheet and place the cubes. Mix well with extra virgin olive oil, salt and pepper.
Roast in the oven. Toss them halfway through the bake time to bake evenly and so the edges are golden brown and a bit crispy. Once cooked, remove from the oven and set aside.
Take pomegranate seeds in a blender. Add water and blend it until smooth. Strain the juice with a fine strainer to get rid of seeds. Keep this aside.
Now take a clean salad dressing bottle or mason jar, add olive oil, garlic, dijon mustard, balsamic vinegar, salt and pepper, maple syrup, and pomegranate juice.