Preheat the oven to 400 degrees. Line a baking sheet (or 2, if needed) with parchment paper

Place the squash in a large bowl and drizzle it with the olive oil. Sprinkle squash with nutmeg, salt, and pepper.

Roast for about 35-45 minutes, flipping the squash halfway through while baking, until golden brown and caramely.

While the squash is roasting, rinse the quinoa- if using (in a fine mesh strainer). Heat a skillet over medium-low heat and add the quinoa in with a bit of water. Cook, stirring and tossing often, until the quinoa becomes fragrant and pops (about 5-6 minutes). If you're using white quinoa you'll want it to turn golden.

Place the butter in another skillet over low-medium heat. Once the butter begins to bubble, add the sliced sage and continue stirring and cooking for another minute or two, until butter has a light brown color and a rich and nutty aroma. Remove the butter from the heat immediately and pour into a bowl.

As soon as the squash is finished roasting, drizzle it with the sage butter and top with pomegranate arils and the toasted crunchy quinoa. Serve!