Roasted Delicata Squash With Crispy Onions

Place racks in upper and lower thirds of oven and preheat to 400°. Toss 2 medium delicata squash (about 2 lb. total), halved lengthwise, seeds removed, sliced ½" thick, ¼ cup extra-virgin olive oil, 1 Tbsp. garlic powder, and 1 Tbsp. ground cumin in a medium bowl to coat; season generously with kosher salt.

Arrange squash in a single layer on 2 large rimmed baking sheets, dividing evenly. Roast, turning halfway through, until tender and golden brown, 35–40 minutes. Set squash aside. Reduce oven temperature to 350°.

Mix 1 cup store-bought fried onions, ½ tsp. garlic powder, ½ tsp. ground cumin, ½ tsp. paprika, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until onions are coated. Spread out in an even layer on another rimmed baking sheet and bake until golden brown, about 4 minutes. Let spiced onions cool slightly.

Meanwhile, whisk juice of ½ lemon, 1 cup plain whole-milk Greek yogurt, 1 Tbsp. honey, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in another small bowl.

To serve, spread yogurt sauce on a platter; arrange reserved squash over. Top with spiced onions, then drizzle with remaining 2 Tbsp. honey. Scatter ½ cup pomegranate seeds and ¼ cup chopped parsley over.