Preheat oven to 400℉. Slice acorn squash halves into wedges 1/2-inch at the thick side. Arrange on a sheet pan lined with parchment paper.
Place coconut oil, maple syrup, and cinnamon in a small bowl. Warm in microwave 30 seconds on 50% power. Brush mixture on squash wedges.
Sprinkle with salt and bake for 20 minutes, until squash is soft and golden.
Remove from oven and scatter pomegranate and pumpkin seeds over squash.