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Preheat oven to 400°F / 200°C / Gas Mark 6
Place sliced squash on baking sheet (lined with parchment), drizzle with olive oil.
Season with salt, pepper and chili on both sides.
Roast for 25 minutes, flipping squash over halfway through to get color on both sides.
When squash is caramelized and easily pierced with a knife, remove from oven and set aside.
In a small bowl, whisk together the maple syrup, olive oil and pomegranate molasses for the glaze.
Drizzle glaze over sliced squash while warm and serve.