Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.
Recipe courtesy of Marcela Valladolid