Cut the squash in half. Scoop out the seeds with a spoon and discard. Now cut the squash into 1cm slices. Spread onto a baking tray and drizzle with oil. Place in the oven at 200°C for 30 minutes.
While the squash cooks, de-seed half a pomegranate. I find it easiest just to peel off hte flesh and pop the seeds out with my fingers.
Place the almond flakes in a dry frying pan or wok. Toast on a high heat for a few minutes, until slightly browned. Shake the pan every few seconds to toss the almonds so they don't burn.
After 30 minutes, check on your squash. It needs to be caramalised and browned - if it doesn't look finished, leave in the oven for another 10 minutes or so. Once it is done, take out of the oven and transfer into a dish.
For the garnish, sprinkle on the almonds and some pomegranate seeds. Carefully drizzle a little oil and balsamic vinegar over the top, and squeeze some lemon juice on too. Grate a little goats cheese on and leave to soften, and finish off with a sprig of fresh mint. Now eat and enjoy!