Preheat oven to 300°F
Wash the squash and spinach
Cut squash in half vertically and deseed with the wooden spoon
Cut into pieces 1/6th of an inch thick (we recommend half moon shapes)
Place squash pieces onto baking sheet - it’s okay if they overlap slightly
Season with sugar, brown sugar, clove, cinnamon, nutmeg, and melted butter
Bake in the oven for 45 minutes
While the squash is baking wash and deseed pomegranate
Cut it open across the equator
Whack it really hard with a wood spoon into a bowl of water
The seeds will sink and white pith will float
Drain so you have just the seeds
Add spinach into salad bowl
Add vinegar, oil, cranberry juice to a cup and mix thoroughly (this can also be added directly into the salad bowl
Take out squash from the oven and let cool
Add acorn squash to the salad
Gently toss salad
Top with squash, feta, and seeds
Serve