Glazed Vegan Honeynut Squash With Mint and Feta

This sumac-spiced Honeynut squash sprinkled with ruby red pomegranate seeds from blogger Chef Bai makes a beautiful and festive side dish for any special meal.

For the glazed Honeynut squash:
2 medium Honeynut squash, cut in half and de-seeded
1 tablespoon olive oil
½ teaspoon granulated garlic
½ teaspoon sumac
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon ground coriander 
1½ teaspoon coconut sugar

For the mint-feta topping:
½ pomegranate, seeded
½ cup vegan feta crumbles 
¼ cup minced fresh mint
1 lemon, zested and juiced