Preheat the oven to 425 degrees. \nCut the squash in half, lengthwise, and scoop out the seeds (Note: you do not need to peel Delicata squash. The skin is so tender it’s completely edible!). Slice into thin half moons, about ½-inch thick. Cut the fennel in half, lengthwise, remove the core and thinly slice. Chop the fennel fronds and set aside for serving.\nPlace squash, fennel and thyme leaves in a mixing bowl. Add in the olive oil, maple syrup, Grillville spice and ½ tsp kosher salt and mix until well coated. \nSpread in a single layer on a baking sheet. Roast until squash is tender and beginning to brown, flipping once halfway through, about 15-20 minutes. \nTransfer to a serving platter. Top with pomegranate seeds, pistachios and reserved fennel fronds. Serve warm or at room temperature.