How to Make It
Heat oven to 425° F. Toss the squash, 2 tablespoons of the oil, the coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper on 2 large rimmed baking sheets. Bake, turning once, until tender, 25 to 35 min. Serve the squash over the yogurt. Top with the pomegranate seeds, vinegar, cilantro, and the remaining 2 tablespoons of oil.